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If you’re craving a luxurious and flavorful twist on traditional fried meat, these Garlic Parmesan Fried Lamb Chops are just the indulgence you need. Coated in a savory parmesan-garlic crust and fried until perfectly golden and crisp, each chop is bursting with juicy flavor and rich texture. Whether served as an elegant appetizer, a standout dinner centerpiece, or a unique holiday dish, this recipe delivers both crunch and sophistication in every bite. It pairs beautifully with roasted vegetables, mashed potatoes, or a zesty arugula salad.
⏱ Prep Time
- Preparation: 15 minutes
- Marinating Time (optional): 30 minutes
- Cooking Time: 10–12 minutes
- Total Time: 25–45 minutes
🔧 Equipment Needed
- Large skillet or cast-iron pan
- Mixing bowls
- Meat mallet or tenderizer (optional)
- Tongs
- Paper towels
- Instant-read thermometer (recommended)
- Grater or microplane (for fresh parmesan)
🛒 Ingredients
For the Lamb Chops
- 8 small lamb rib chops (about 1 lb), frenched
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 2 cloves garlic, minced
For the Coating
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional, for heat)
- Zest of 1 lemon (for brightness)
For Frying
- ½ cup neutral oil (such as canola, avocado, or vegetable oil)
📝 Ingredient Notes
- Lamb Chops: Rib chops are ideal due to their tenderness and presentation. Ask your butcher to french them for a cleaner look.
- Parmesan Cheese: Use freshly grated Parmesan for best flavor and texture.
- Panko Breadcrumbs: Provide a lighter, crunchier texture than traditional breadcrumbs.
- Garlic: Fresh minced garlic adds depth—don’t substitute with garlic salt to avoid overpowering saltiness.
- Oil: Use a high-smoke-point oil to prevent burning during frying.
👩🍳 Instructions
- Prepare the Lamb Chops:
Pat the lamb chops dry with paper towels. Season all sides with salt, pepper, garlic powder, onion powder, smoked paprika, rosemary, and minced garlic. Let sit for 15–30 minutes to allow flavors to penetrate. - Set Up Breading Station:
In one bowl, beat the eggs. In another bowl, mix panko breadcrumbs, grated parmesan, red pepper flakes, and lemon zest. - Coat the Lamb Chops:
Dip each chop into the egg mixture, letting the excess drip off, then press into the breadcrumb-parmesan mixture until well coated on all sides. Set aside on a plate. - Heat the Oil:
In a large skillet, heat oil over medium-high heat until shimmering but not smoking (about 350°F/175°C). - Fry the Lamb Chops:
Working in batches, fry the lamb chops for 3–4 minutes per side until golden brown and the internal temperature reaches 135°F (57°C) for medium-rare or your preferred doneness. Be careful not to overcrowd the pan. - Drain and Rest:
Transfer fried chops to a paper towel-lined plate to drain excess oil. Let rest for 3–5 minutes before serving.
📊 Nutrition Facts (Per Serving – 2 chops)
- Calories: ~420
- Protein: 28g
- Fat: 30g
- Saturated Fat: 11g
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: <1g
- Cholesterol: 110mg
- Sodium: 560mg
Note: Nutrition values may vary based on the size of lamb chops and frying oil absorption.
💡 Tips
- Don’t Skip Resting: Resting after frying helps retain the juices and keeps the coating crispy.
- Keep It Crispy: Fry in small batches to maintain oil temperature for consistent crispiness.
- Use a Thermometer: Avoid overcooking by using an instant-read thermometer to check doneness.
- Marinate Overnight: For deeper flavor, season the chops and refrigerate overnight before breading.
🔄 Variations
- Herb Parmesan Crust: Mix in fresh thyme, basil, or parsley with the breadcrumbs for a fragrant herb finish.
- Air Fryer Method: Air fry at 400°F for 10–12 minutes, flipping halfway, for a lower-oil option.
- Spicy Kick: Add cayenne pepper or a dash of hot sauce to the egg mixture for extra heat.
- Gluten-Free: Use gluten-free panko and ensure all seasonings are gluten-free.
- Cheese Swap: Try Pecorino Romano or Asiago in place of Parmesan for a sharper cheese crust.
