Name: Garlic Parmesan Fried Lamb Chops
Prep time: 10 min
Cook time: 15 min
Total time: PT-486381H2M4S
Cuisine: American
Ingredients: 4 lamb chops; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1/4 cup breadcrumbs; 1 tablespoon fresh parsley, chopped; Salt and pepper, to taste; 1 teaspoon dried oregano; 1 teaspoon paprika

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Garlic Parmesan Fried Lamb Chops are a flavorful and succulent dish that combines the richness of lamb with the irresistible taste of garlic and Parmesan. The crispy coating adds a delightful crunch, while the tender lamb offers a juicy bite, making this a dish you’ll want to make again and again. It’s perfect for a special dinner, family gathering, or just a treat to enjoy on a weeknight.

Why You’ll Love This Recipe

I absolutely love this recipe because it strikes the perfect balance between savory and indulgent. The garlic and Parmesan mix together to form a crispy, golden crust that locks in all the juicy goodness of the lamb. The flavor is bold yet comforting, and the lamb chops themselves are so tender and delicious. Plus, the recipe is simple to follow, making it easy to enjoy this restaurant-quality meal at home. It’s also a great way to impress guests or satisfy my own cravings for something rich and satisfying.

Ingredients

4 lamb chops
2 tablespoons olive oil
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup breadcrumbs
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon paprika

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by seasoning the lamb chops with salt, pepper, and paprika on both sides.
In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic, dried oregano, and chopped parsley.
Heat the olive oil in a skillet over medium-high heat.
Dredge the seasoned lamb chops in the Parmesan-breadcrumb mixture, pressing gently to coat them evenly.
Once the oil is hot, place the lamb chops in the skillet and cook for about 3-4 minutes per side, or until they reach a golden, crispy crust and the internal temperature reaches 145°F for medium-rare or 160°F for medium.
Remove the lamb chops from the skillet and let them rest for a couple of minutes before serving.

Servings and Timing

This recipe yields 4 lamb chops, serving 2-4 people depending on appetite. It typically takes about 25-30 minutes from start to finish.

Variations

If I want to switch up the flavors, I sometimes add a pinch of red pepper flakes for a little heat. I’ve also tried swapping the breadcrumbs for panko for an extra crispy texture. For a more herby twist, adding thyme or rosemary to the breadcrumb mixture works wonderfully. If lamb isn’t your preferred protein, this coating can work on chicken breasts as well.

Storage/Reheating

I usually store any leftover lamb chops in an airtight container in the refrigerator for up to 2-3 days. When I’m ready to enjoy them again, I prefer reheating them in a skillet over medium heat to keep the crust crispy. You can also reheat them in the oven at 350°F for about 10 minutes, flipping halfway through to ensure even heating.

FAQs

Can I make these lamb chops ahead of time?

Yes, you can prep the lamb chops by seasoning and coating them with the Parmesan mixture, then refrigerating them until you’re ready to cook. Just make sure to cook them fresh for the best texture and flavor.

How do I know when the lamb chops are done?

I always use a meat thermometer to check the internal temperature. For medium-rare lamb chops, the temperature should be 145°F. If I prefer them medium, I cook them to 160°F.

Can I use frozen lamb chops for this recipe?

While fresh lamb chops work best, you can use frozen lamb chops if needed. Be sure to thaw them thoroughly before cooking, as freezing can sometimes affect the texture.

Can I substitute the Parmesan cheese?

If I’m out of Parmesan, I’ve substituted it with Pecorino Romano or Asiago for a slightly different flavor. Both cheeses provide a similar salty, nutty taste.

What should I serve with these lamb chops?

I love serving these garlic Parmesan lamb chops with mashed potatoes, roasted vegetables, or a fresh salad. You can also serve them with a side of garlic bread to complement the savory flavors.

Conclusion

Garlic Parmesan Fried Lamb Chops are a simple yet decadent dish that delivers incredible flavor in every bite. Whether I’m making it for a special occasion or just a cozy dinner at home, it’s always a hit. The crispy coating and tender lamb make for a combination that’s hard to resist, and with a few easy steps, I get a dish that feels both indulgent and comforting.

Garlic Parmesan Fried Lamb Chops

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25-30 minutes
Yield: 4 lamb chops (serves 2-4 people)
Category: Main Dish
Method: Pan-Fried
Cuisine: American
Diet: Gluten Free

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Description

Garlic Parmesan Fried Lamb Chops are a flavorful and succulent dish that combines the richness of lamb with the irresistible taste of garlic and Parmesan, offering a crispy golden crust and juicy, tender lamb.

Instructions

Season the lamb chops with salt, pepper, and paprika on both sides.
In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic, dried oregano, and chopped parsley.
Heat the olive oil in a skillet over medium-high heat.
Dredge the seasoned lamb chops in the Parmesan-breadcrumb mixture, pressing gently to coat them evenly.
Once the oil is hot, place the lamb chops in the skillet and cook for about 3-4 minutes per side, or until they reach a golden, crispy crust and the internal temperature reaches 145°F for medium-rare or 160°F for medium.
Remove the lamb chops from the skillet and let them rest for a couple of minutes before serving.

Notes

If you like heat, add a pinch of red pepper flakes to the breadcrumb mixture.
For extra crunch, swap the breadcrumbs for panko.
Thyme or rosemary can be added for an herbier flavor.
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet to keep the crust crispy.