Description
Garlic Parmesan Fried Lamb Chops are tender, juicy lamb chops breaded with a flavorful mix of Parmesan cheese, breadcrumbs, and fresh herbs, then pan-fried to a golden crisp. This Italian-American inspired dish combines the rich flavors of garlic and Parmesan with a perfectly cooked chop, served with fresh lemon wedges to brighten each bite.
Ingredients
Scale
Meat
- 8 lamb chops (loin or rib, about 1 inch thick)
Breading and Seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (Panko or Italian-style)
- 1/4 cup all-purpose flour
- 2 large eggs
- 4 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For Frying
- 1/4 cup olive oil (for frying)
To Serve
- Lemon wedges
Instructions
- Prepare and Season Lamb Chops: Pat the lamb chops dry with paper towels, then season both sides evenly with salt and black pepper. This ensures the meat is well-flavored from the start.
- Set Up Breading Station: Arrange three shallow bowls: one with the all-purpose flour, one with beaten eggs mixed thoroughly with minced garlic, and one with a combined mixture of grated Parmesan cheese, breadcrumbs, chopped parsley, and Italian seasoning. This layered breading adds crispiness and flavor.
- Bread the Lamb Chops: Dredge each lamb chop first in the flour, shaking off any excess. Next, dip it into the garlic-egg mixture so it’s fully coated. Finally, press each chop into the Parmesan breadcrumb mixture to create a thick, even coating that adheres well.
- Heat Oil and Fry: Warm the olive oil in a large skillet over medium heat. Carefully add the breaded lamb chops in batches to avoid overcrowding. Fry each side for 3–4 minutes until golden brown and cooked to your preferred doneness, aiming for about 135°F (57°C) for medium-rare. This process creates a crispy crust while keeping the meat juicy.
- Drain and Rest: Transfer the fried lamb chops to a paper towel-lined plate to drain excess oil. Allow them to rest for about 5 minutes to help the juices redistribute for a moist bite.
- Serve: Serve the lamb chops warm with lemon wedges on the side for squeezing over. Garnish with extra chopped parsley if desired to add freshness and color.
Notes
- For extra crispy coating, use Panko breadcrumbs instead of regular ones.
- Allow the lamb chops to rest for 5 minutes after frying to retain the juices.
- This dish pairs wonderfully with mashed potatoes, sautéed greens, or a light salad for a complete meal.
