These garlic parmesan fried lamb chops are juicy, tender, and packed with flavor. The crispy breadcrumb coating, seasoned with garlic and rich parmesan cheese, creates the perfect golden crust on each chop. Serve them as a showstopping appetizer or the centerpiece of a hearty meal.
Ingredients
For the Lamb Chops:
8–10 lamb chops
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (optional, for extra color and flavor)
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
Oil, for frying (vegetable or canola oil works well)
For the Garlic Parmesan Coating:
2 cups breadcrumbs (panko for extra crunch, or regular)
1 cup grated parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried parsley (optional for color)
1/2 teaspoon salt
Instructions
- Prepare the Lamb Chops
Pat the lamb chops dry with paper towels to remove any excess moisture. This helps the coating stick better. Season each chop on both sides with salt, black pepper, garlic powder, onion powder, and paprika if using. Let them rest for about 10 minutes at room temperature while you prepare the coating stations. - Set Up a Breading Station
In one shallow dish, add the flour.
In a second shallow dish, whisk together the eggs and milk.
In a third dish, combine the breadcrumbs, parmesan cheese, garlic powder, parsley, and a pinch - Bread the Lamb Chops
Working one at a time, dredge each lamb chop first in the flour, making sure it’s fully coated. Shake off the excess.
Next, dip it into the egg mixture, letting any excess drip off.
Finally, press the lamb chop into the breadcrumb-parmesan mixture, coating it generously on all sides. Set the breaded chops aside on a plate or tray. - Fry the Lamb Chops
In a large skillet, pour in enough oil to cover the bottom by about 1 inch. Heat the oil over medium heat until it reaches about 350°F (175°C).
Carefully place a few lamb chops into the hot oil, making sure not to crowd the pan. Fry for about 3–4 minutes per side, or until golden brown and crispy.
Use tongs to flip them gently and cook evenly.
Transfer the cooked chops to a paper towel-lined plate to drain excess oil. - Serve
Serve the garlic parmesan fried lamb chops hot, garnished with extra parmesan cheese and chopped parsley if desired. These pair beautifully with a squeeze of fresh lemon, a side salad, or creamy mashed potatoes.
Tips:
Double breading (repeat the egg and breadcrumb step) can make them even crispier if you want extra crunch.
Oven option: After frying, you can finish the chops in a 375°F oven for about 5–7 minutes if you prefer them more well-done.