Description
Garlic Parmesan Fried Lamb Chops are a crispy, flavorful dinner option featuring tender lamb loin chops coated in a savory Parmesan breadcrumb mixture and pan-fried to golden perfection. Enhanced with fresh garlic and parsley, these chops pair beautifully with lemon wedges for a zesty finish.
Ingredients
Scale
Lamb Chops
- 8 lamb loin chops (about 1 inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Breading Mixture
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried Italian herbs
Other Ingredients
- 2 large eggs
- 2 tablespoons milk
- 1/2 cup all-purpose flour
- 2 tablespoons minced fresh garlic
- 2 tablespoons chopped parsley
- Oil for frying (such as canola or vegetable)
- Lemon wedges for serving
Instructions
- Season the Lamb Chops: Pat the lamb chops dry with paper towels to ensure the coating sticks well. Season both sides evenly with salt and pepper to enhance flavor.
- Prepare Egg Wash: In a shallow bowl, whisk together the eggs and milk until fully combined. This will help the breading adhere to the chops.
- Mix Breading: In another bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, and dried Italian herbs. Stir to evenly distribute the seasonings.
- Coat the Lamb Chops: Place the flour in a separate shallow dish. Dredge each lamb chop first in flour, shaking off excess, then dip into the egg wash, and finally coat well with the Parmesan breadcrumb mixture, pressing gently to ensure it sticks.
- Heat Oil for Frying: Pour about 1/2 inch of oil into a large skillet and heat it over medium-high heat until hot but not smoking, which is ideal for frying.
- Fry the Lamb Chops: Carefully add the coated lamb chops to the skillet in batches, avoiding overcrowding to ensure even cooking. Fry each side for 3 to 4 minutes until the crust is golden brown and the lamb is cooked to your desired doneness.
- Drain and Finish: Remove the fried lamb chops and place them on a plate lined with paper towels to drain excess oil. While still hot, sprinkle minced fresh garlic and chopped parsley over the chops for added aroma and flavor.
- Serve: Arrange the lamb chops on a serving platter with lemon wedges on the side for squeezing over just before eating.
Notes
- For extra flavor, marinate lamb chops in olive oil, garlic, and rosemary for 1 to 2 hours before breading and frying.
- Use an instant-read thermometer to check doneness: 135°F for medium-rare, 145°F for medium.
- Do not overcrowd the pan while frying to maintain oil temperature and achieve a crispy crust.
- Canola or vegetable oil are ideal for frying due to their high smoke points.
