Garlic Parmesan Fried Lamb Chops Recipe | Easy Gourmet Dinner Idea
"Garlic parmesan fried lamb chops are crispy, golden, and bursting with flavor. A simple yet elegant recipe that’s perfect for family dinners, holidays, or when you want a gourmet meal at home."
Equipment
- Cast-iron skillet or heavy-bottomed frying pan
- Mixing bowls
- Whisk
- Tongs
- Wire rack or paper towels
- Meat thermometer
Ingredients
- 8 lamb chops (rib or loin)
- 1 cup breadcrumbs (panko or regular)
- ½ cup freshly grated Parmesan cheese
- 3 garlic cloves, minced
- 2 tbsp fresh parsley or rosemary, chopped
- 2 eggs, beaten
- ½ cup flour (for dredging)
- Salt and black pepper to taste
- ½ cup vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Prepare Lamb: Pat lamb chops dry. Season with salt and pepper.
- Make Coating: Mix breadcrumbs, Parmesan, garlic, and herbs in a bowl. Place flour in one bowl, beaten eggs in another.
- Dredge Chops: Dip each chop in flour, then egg wash, then breadcrumb mixture. Press coating firmly.
- Heat Oil: Warm oil in cast-iron skillet to 350°F (175°C).
- Fry Chops: Fry lamb chops 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C) for medium-rare.
- Rest: Transfer to wire rack or paper towels. Rest for 5 minutes.
- Serve: Garnish with parsley and lemon wedges. Pair with mashed potatoes, roasted vegetables, or couscous.
Notes
- Cuts of lamb: Rib chops are tender and flavorful; loin chops are meatier.
- Oil temperature: Maintain 350°F for crisp crust without burning.
- Variations: Add chili flakes for spice, lemon zest for brightness, or bake instead of fry.
- Storage: Refrigerate up to 3 days; freeze cooked chops for 2 months. Reheat in oven or skillet for crispness.
- Pairings: Best with bold red wine, garlic bread, or fresh salad.