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This garlic Parmesan fried lamb chops recipe transforms ordinary lamb into a crispy, savory delight that balances the natural richness of lamb with a golden, cheesy crust. I discovered this preparation method when looking to elevate lamb beyond the usual herb rubs, and it's become my signature dish for dinner parties where I want something impressive yet approachable.
This recipe came to life during a rainy Sunday when I was craving something comforting yet special. My family now requests these lamb chops for birthdays and celebrations, proving that sometimes the simplest preparations create the most memorable meals.
Ingredients
- Lamb chops: Select rib or loin chops that are at least 1 inch thick for the juiciest results
- Minced garlic: Fresh garlic provides aromatic depth that powdered simply cannot match
- Breadcrumbs: Panko creates exceptional crispiness but regular breadcrumbs work beautifully too
- Parmesan cheese: Use freshly grated for best flavor and melting properties
- Egg: Creates the perfect adhesive layer that helps the coating stick
- All purpose flour: Forms the base layer that helps the other ingredients adhere properly
- Salt and pepper: Be generous with both for proper seasoning throughout
- Fresh parsley: Optional but adds bright color and fresh herbaceous notes
- Olive or vegetable oil: Choose one with a high smoke point for perfect frying
- Lemon wedges: The acidity cuts through the richness and brightens each bite
How To Make Garlic Parmesan Fried Lamb Chops
- Prep the lamb:
- Pat the lamb chops completely dry with paper towels to ensure proper browning. Season both sides generously with salt and pepper, working the seasonings gently into the meat with your fingertips.
- Create your dredging station:
- Arrange three shallow bowls in sequence. Place flour in the first bowl, beaten egg in the second, and in the third bowl combine breadcrumbs, Parmesan cheese, and minced garlic with a fork until evenly distributed.
- Execute the three step coating:
- Dredge each lamb chop thoroughly in flour, ensuring complete coverage before gently shaking off excess. Next, submerge in beaten egg, allowing extra to drip away. Finally, press firmly into the Parmesan mixture, coating all surfaces and edges completely.
- Master the frying technique:
- Heat oil in a large skillet until it shimmers but does not smoke, about 350°F if you have a thermometer. The oil should be about 1/4 inch deep to properly crisp the coating. Work in batches of 2–3 chops to avoid overcrowding, which would lower the oil temperature and result in soggy coating.
- Cook to perfection:
- Fry lamb chops for 3–4 minutes per side for medium rare or 4–5 minutes for medium, until the crust is deeply golden brown. The exact timing depends on thickness, so use visual cues of browning more than strict timing.
- Rest and garnish:
- Transfer to a paper towel lined plate and allow to rest for 5 minutes before serving. This crucial resting period allows juices to redistribute throughout the meat. Sprinkle with fresh parsley and serve with lemon wedges for squeezing over the top.
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The Parmesan cheese in this recipe is what truly elevates these lamb chops. I discovered through multiple tests that freshly grated cheese from a block creates tiny pockets that melt and brown differently than pre grated cheese. Once when preparing these for my sister's birthday, the perfectly crisp exterior drew audible gasps from guests who had never experienced lamb prepared this way.
Temperature Matters
The internal temperature of lamb determines both safety and flavor profile. For these crusted chops, I recommend medium rare to medium for optimal juiciness. Use an instant read thermometer to check for 130°F for medium rare or 140°F for medium. Remember that the temperature will rise another 5 degrees during resting. Overcooking lamb chops can make them tough and dry out the natural juices that make lamb so special in the first place.
Perfect Pairings
These garlic Parmesan lamb chops shine alongside simple sides that complement without competing. My favorite accompaniments include roasted fingerling potatoes with rosemary, lemony asparagus, or a simple arugula salad with balsamic vinaigrette. For wine pairings, reach for medium bodied reds like Syrah or Malbec that stand up to the richness of lamb while complementing the savory Parmesan crust. The slight tannic structure cuts through the fried coating perfectly.
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Make Ahead Options
While the coating is best when fried immediately, you can prepare these chops in stages to simplify dinner preparation. Season the lamb and prepare the dredging mixtures up to a day ahead, keeping them refrigerated separately. The coated but uncooked chops can rest in the refrigerator for up to 4 hours before frying. Alternatively, fully cooked chops can be reheated in a 300°F oven for 10 minutes, though they won't be quite as crispy as when freshly made.
Frequently Asked Questions
- → What type of lamb chops should I use?
You can use rib chops or loin chops for this recipe. Both work well, offering tender and flavorful results.
- → Can I substitute panko breadcrumbs?
Yes, regular breadcrumbs can be used, but panko breadcrumbs provide extra crispiness for a better texture.
- → What oil is best for frying the lamb chops?
You can use olive oil or vegetable oil. Olive oil adds flavor, while vegetable oil has a higher smoke point.
- → How do I ensure the lamb chops are fully cooked?
Fry the lamb chops for 3-4 minutes per side over medium-high heat. Ensure they reach your desired level of doneness.
- → Can I make these ahead of time?
It's best to serve the lamb chops fresh for maximum crispiness, but you can keep them warm in the oven if needed.