Description
Indulge in Garlic Parmesan Fried Lamb Chops, featuring a crispy golden crust loaded with savory Parmesan and aromatic garlic. This recipe balances bold, rich flavors with tender, juicy lamb chops, perfect for special dinners or a delicious weekend treat. Each bite offers a delightful crunch followed by moist, flavorful meat, making it an unforgettable meal that’s quick and simple to prepare.
Ingredients
Main Ingredients
- Fresh Lamb Chops (with marbling for juiciness) – 8 chops
- Garlic Cloves, freshly minced – 3 cloves
- Grated Parmesan Cheese – 1/2 cup
- All-Purpose Flour – 1/2 cup
- Eggs – 2 large, beaten
- Olive Oil or Butter – 3 tablespoons, for frying
- Salt – 1 teaspoon, or to taste
- Black Pepper, freshly ground – 1/2 teaspoon, or to taste
Optional Ingredients
- Fresh Rosemary or Thyme – 1 tablespoon, chopped
- Red Pepper Flakes or Cayenne Powder – 1/4 teaspoon (for spicy variation)
- Almond Flour or Gluten-Free Breadcrumbs – 1/2 cup (for gluten-free option)
- Nutritional Yeast – 1/2 cup (for dairy-free alternative)
- Lemon Zest – 1 teaspoon (for citrus aroma)
Instructions
- Prepare the Coating: In a shallow bowl, combine grated Parmesan cheese, all-purpose flour, salt, and black pepper. In a separate bowl, beat the eggs and set aside. This mixture will create the crispy crust for the lamb chops.
- Season the Lamb Chops: Lightly sprinkle lamb chops with salt and freshly ground black pepper. If using, press fresh rosemary or thyme leaves onto both sides of the meat to infuse extra fragrance.
- Dredge the Chops: Dip each lamb chop into the beaten eggs, allowing any excess to drip off, then thoroughly coat with the Parmesan-flour mixture. This double coating ensures a crunchy, flavorful crust.
- Heat the Pan: Warm olive oil or butter in a large skillet over medium-high heat. Ensure the pan is hot before cooking to achieve a golden sear that locks in the juices.
- Fry the Lamb Chops: Cook the lamb chops for 3 to 4 minutes on each side, or until they reach your desired doneness and the coating is crisp and golden brown.
- Rest and Serve: Transfer the cooked lamb chops to a plate and let them rest for a few minutes to allow juices to redistribute, ensuring moist and flavorful meat with every bite.
Notes
- Pat Dry Chops: Remove excess moisture from the lamb chops before coating to achieve the crispiest crust.
- Don’t Overcrowd Pan: Fry in batches if necessary to maintain consistent oil temperature and even browning.
- Use Fresh Parmesan: Freshly grated Parmesan melts better and forms a superior crust compared to pre-grated cheese.
- Rest After Cooking: Rest the chops after frying to keep the meat juicy and tender.
- Adjust Cooking Time: Thicker chops may require a longer cooking time; use a meat thermometer for perfect doneness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lamb chops
- Calories: 350 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 110 mg