Golden on the outside, tender inside — these fried lamb chops are bursting with flavor and crunch!
🍽️ Servings: 3–4
🕒 Prep Time: 15 minutes
🔥 Cook Time: 10 minutes
🕰️ Total Time: 25 minutes
🥩 Dietary Tags: High-protein, Nut-free
🛒 Ingredients
Lamb chops (rib or loin)
Garlic, minced
Breadcrumbs (panko for extra crunch)
Grated Parmesan cheese
Egg, beaten
All-purpose flour
Salt & black pepper
Olive oil (for frying)
Optional:
Chopped fresh parsley
Dried herbs (rosemary, thyme, oregano)
Lemon wedges for serving
👨🍳 Instructions
Prep the Lamb
Pat lamb chops dry. Season generously with salt and pepper on both sides.
Set Up Dredging Stations
Bowl 1: Flour
Bowl 2: Beaten egg
Bowl 3: Mix breadcrumbs, Parmesan, garlic, and optional dried herbs
Bread the Chops
Dredge in flour, shaking off excess
Dip in egg
Press into breadcrumb mixture, coating fully
Fry to Crispy Perfection
Heat oil in a skillet over medium-high. Once hot, fry chops 3–4 minutes per side until golden. Internal temp should be:
145°F (63°C) for medium-rare
160°F (71°C) for medium
Rest & Serve
Drain on paper towels. Rest 2–3 minutes. Garnish with parsley and serve with lemon wedges.
🌟 Why You’ll Love These
Crispy Parmesan lamb chops are rich, juicy, and bold. The breadcrumb crust locks in flavor and creates irresistible texture, while Parmesan adds a savory depth. A squeeze of lemon on top? Chef’s kiss. 👨🍳
🧀 Ingredient Tips & Substitutes
Breadcrumbs: Panko = maximum crunch. Regular works too.
Parmesan: Grated fresh = best flavor.
Lamb Cuts: Rib chops are more tender; loin chops more meaty.
No Parmesan? Try Pecorino Romano or nutritional yeast for dairy-free.
Egg-Free Option: Dip in plant-based milk mixed with a spoonful of Dijon mustard.
🧂 Flavor Variations
Herb Crust: Add 1 tsp dried rosemary or thyme to the crumbs.
Spicy Version: Mix ¼ tsp cayenne into the breadcrumbs.
Greek Twist: Serve with tzatziki and a cucumber salad.
🍽️ What to Serve With
Side Dishes: Mashed potatoes, garlic green beans, or couscous
Drinks: A bold red wine (like Syrah or Cab) or sparkling water with lemon
Garnish: Chopped parsley + flaky salt = restaurant-ready
🧊 Storage & Reheating
Fridge: Store leftovers in airtight container up to 3 days
Reheat: Best in oven at 350°F for 10 minutes (avoids soggy crust)
Freeze: Not ideal — crust softens — but doable in a pinch. Wrap tightly.
❓ FAQ
Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F for 20–25 mins, flipping halfway. Spray with oil to help crisp.
Q: How do I know when lamb is done?
A: Use a meat thermometer. 145°F = medium-rare. Don’t guess — lamb overcooks fast!
Q: Can I make these gluten-free?
A: Use GF flour and breadcrumbs. Everything else is naturally GF!
💬 Final Thoughts
Whether you’re hosting guests or just indulging midweek, these crispy lamb chops are show-stoppers. Fast, flavorful, and full of texture — they’ll turn anyone into a lamb lover. 🐑💛
📌 Tags
lamb chops, fried lamb, parmesan crust, quick dinner, crispy meat, family meal, protein-packed, party food, skillet recipe, easy lamb recipe