Garlic Parmesan Fried Lamb Chops
Crispy, Juicy, and Loaded with Garlic-Parmesan Goodness—These Fried Lamb Chops Are a Flavor Explosion You’ll Never Forget!
Lamb chops, but make them next-level. These Garlic Parmesan Fried Lamb Chops are juicy on the inside, golden and crispy on the outside, and absolutely bursting with flavor. Coated in a savory garlic-parmesan crust and pan-fried to perfection, they’re a gourmet-style meal you can make right at home. Perfect for date night, special dinners, or anytime you’re craving something indulgent and unforgettable.
What You’ll Need (Serves 4–6):
8–10 lamb rib chops (frenched, about 1-inch thick)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 large eggs
½ cup grated parmesan cheese
1 cup breadcrumbs (Italian-style or panko for extra crunch)
1 teaspoon dried parsley
1 teaspoon paprika (optional, for color)
2–3 cloves garlic, finely minced
2 tablespoons fresh parsley, chopped (for garnish)
Oil for frying (vegetable, canola, or olive oil)
Step-by-Step Instructions:
1️⃣ Prep the Chops:
Pat lamb chops dry with paper towels. Season both sides with salt, pepper, and garlic powder.
2️⃣ Set Up Breading Station:
In one shallow bowl, whisk the eggs.
In another, combine parmesan cheese, breadcrumbs, parsley, paprika, and minced garlic.
3️⃣ Bread the Lamb:
Dip each lamb chop into the egg wash, then press into the parmesan-breadcrumb mixture, coating both sides well. Set aside on a plate.
4️⃣ Heat the Oil:
In a large skillet, heat about ½ inch of oil over medium heat. It should sizzle when a breadcrumb is dropped in.
5️⃣ Fry the Chops:
Carefully place chops into the hot oil, a few at a time. Fry for 3–4 minutes per side, or until golden brown and the internal temp reaches at least 135°F (medium-rare) or 145°F (medium).
6️⃣ Drain & Rest:
Transfer chops to a paper towel-lined plate to drain. Let rest for a few minutes.
7️⃣ Garnish & Serve:
Sprinkle with fresh parsley and serve hot with your favorite sides—think mashed potatoes, roasted veggies, or a crisp salad.
Pro Tips for Perfect Lamb Chops:
Want extra flavor? Marinate the chops in olive oil, lemon juice, and herbs for 1–2 hours before breading.
No panko? Use crushed crackers or even seasoned flour for a different crunch.
Love garlic? Add roasted garlic to the breading mix for a sweeter, mellow flavor punch.
Why You’ll Love These Fried Lamb Chops:
Ultra-Crispy Crust: Parmesan and breadcrumbs create the ultimate golden crust.
Tender & Juicy: The lamb stays succulent and full of flavor with a quick pan-fry.
Next-Level Flavor: Garlic + Parmesan + herbs = flavor overload in the best way.
Nutritional Info (per chop, approx.):
Calories: ~320
Protein: ~22g
Carbs: ~9g
Fat: ~22g
Fiber: ~0.5g
FAQ About Garlic Parmesan Fried Lamb Chops:
Can I bake instead of fry?
Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. Broil for extra crisp.
Can I use a different cut?
Absolutely. Lamb loin chops work well too—just adjust cooking time for thickness.
Can I make them ahead?
Bread the chops ahead of time and refrigerate for up to 8 hours before frying.
Troubleshooting & Tips:
Crust falling off? Make sure the chops are dry and firmly press the coating on. Let them rest before frying.
Too greasy? Drain well and avoid overcrowding the pan.
Meat too rare? Use a meat thermometer and adjust cook time based on your desired doneness.
Flavor Twists to Try:
Lemon Herb Chops: Add lemon zest and rosemary to the breadcrumb mix.
Spicy Kick: Mix in cayenne pepper or crushed red pepper flakes.
Mediterranean Style: Add oregano, thyme, and a hint of feta to the mix.
Perfect For:
Special dinners & celebrations
Date night in
Family meals with flair
Impressing dinner guests
Anyone who loves a good crispy cutlet!
The Ultimate Garlic Parmesan Lamb Chop Experience:
These Garlic Parmesan Fried Lamb Chops combine tender meat, bold garlic, and a crunchy, cheesy crust that’s downright addictive. Whether you serve them as a fancy dinner or a weeknight indulgence, one bite and you’ll know—they’re totally worth it.
Tried this recipe? Show off your golden, crispy chops—we want to see that parmesan crust in action!