Introduction
Garlic Parmesan Fried Lamb Chops are a luxurious twist on a classic cut of meat. With tender, juicy lamb coated in a crispy garlic-parmesan crust, this dish delivers bold flavors and satisfying textures. Pan-fried until golden and served hot, these chops are perfect for dinner parties, holidays, or an indulgent weeknight meal. The balance of savory Parmesan, aromatic garlic, and rich lamb creates a restaurant-quality dish right at home.
Ingredients
8 lamb chops (about 1-inch thick, frenched if desired)
1 cup grated Parmesan cheese
1 cup breadcrumbs (panko or Italian-style for extra crunch)
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 large eggs, beaten
½ cup all-purpose flour
2 tbsp fresh parsley, chopped (for garnish)
3–4 cloves garlic, minced
4 tbsp butter
3 tbsp olive oil
Instructions
Pat lamb chops dry with paper towels and season lightly with salt and pepper.
Prepare breading station:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Mixture of Parmesan, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper
Dredge each lamb chop in flour, dip in egg, then coat thoroughly with Parmesan-breadcrumb mixture.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Add lamb chops in batches (do not overcrowd) and cook 3–4 minutes per side, until golden brown and cooked to desired doneness (internal temp: 130°F for medium-rare, 140°F for medium).
In the last 2 minutes of cooking, add remaining butter and minced garlic to the skillet. Spoon garlic butter over lamb chops as they finish cooking.
Remove from skillet, rest for 5 minutes, garnish with parsley, and serve hot.
Description
These lamb chops are crisp on the outside, juicy on the inside, and bursting with flavor. The Parmesan-breadcrumb coating adds a crunchy, cheesy layer that pairs beautifully with the natural richness of lamb. Garlic butter enhances the savory notes, making each bite indulgent and satisfying.
Tips
Use panko breadcrumbs for maximum crunch.
Don’t skip patting the lamb dry—this helps the coating stick.
Cook in batches to maintain even browning.
Rest the chops before serving to keep them juicy.
For extra flavor, marinate lamb chops in olive oil, garlic, and rosemary for 1–2 hours before breading.
Variations
Herb-crusted: Add rosemary, thyme, or oregano to the breadcrumb mix.
Spicy kick: Mix cayenne or chili flakes into the coating.
Lemon zest: Add fresh zest to breadcrumbs for brightness.
Oven-baked: Instead of frying, bake at 400°F (200°C) for 18–20 minutes until golden.
Air fryer: Cook at 375°F (190°C) for 12–15 minutes, flipping halfway.
Correction
A common mistake is cooking lamb on too high heat, which burns the crust before the inside cooks properly. Keep the skillet at medium-high and monitor closely. Another issue is skipping the garlic butter step—it’s essential for enhancing flavor and moisture. Also, avoid overcooking, as lamb becomes tough beyond medium doneness.
Enjoy
Serve Garlic Parmesan Fried Lamb Chops hot, paired with mashed potatoes, roasted vegetables, or a fresh green salad. This dish is rich, flavorful, and guaranteed to impress at the dinner table—perfect for when you want something indulgent yet elegant.