If you’re looking to impress guests or elevate your weeknight dinner, these Garlic Parmesan Fried Lamb Chops are exactly what you need. Coated in a crisp, golden Parmesan crust and infused with garlic and herbs, these chops are pan-fried to perfection—tender and juicy on the inside, irresistibly crispy on the outside.
Perfect for special occasions or when you’re just in the mood for something bold and satisfying, this dish brings together gourmet flavors with rustic ease. It’s indulgent, elegant, and surprisingly simple to prepare.
💛 Why You’ll Love This Recipe
Bold flavor – Garlic, herbs, and Parmesan take lamb chops to the next level.
Crispy exterior – Pan-frying creates the perfect golden crust.
Juicy inside – Quick-cooked lamb stays tender and moist.
Gourmet at home – Impressive presentation with minimal effort.
Flexible pairing – Goes well with veggies, potatoes, pasta, or salad.
🛒 Ingredients for Garlic Parmesan Fried Lamb Chops
Here’s everything you’ll need to make this mouthwatering dish:
For the Lamb Chops:
8–10 lamb chops – Frenched or trimmed, about 1-inch thick
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon dried oregano (optional)
For the Coating:
2 large eggs, beaten
½ cup all-purpose flour
1 cup grated Parmesan cheese – Finely grated for best texture
1 cup breadcrumbs – Panko or regular for added crisp
2 teaspoons minced garlic
1 tablespoon chopped parsley (optional, for freshness)
Oil for frying – Olive oil, vegetable oil, or avocado oil
Optional garnish: Extra parsley, lemon wedges, or a sprinkle of chili flakes.
🍳 Equipment You’ll Need
- Shallow bowls for breading
- Large skillet or frying pan
- Tongs or spatula
- Paper towels and plate (for draining)
- Meat thermometer (optional but helpful)
- Cutting board and knife
⏱️ Time & Yield
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 30 minutes
- Servings: 4 (2–3 chops per person)
👨🍳 How to Make Garlic Parmesan Fried Lamb Chops
Step 1: Season the Lamb Chops
Pat lamb chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and oregano (if using). Let them sit at room temperature for 10 minutes while you prep the breading station.
Step 2: Set Up Your Breading Station
Prepare three shallow bowls:
Bowl 1: All-purpose flour
Bowl 2: Beaten eggs
Bowl 3: Mixture of grated Parmesan, breadcrumbs, minced garlic, and chopped parsley
Step 3: Bread the Lamb Chops
Dredge each lamb chop in the flour, shaking off excess. Dip into the beaten egg, coating fully. Then press into the Parmesan-breadcrumb mixture, making sure all sides are well-coated.
Place breaded chops on a plate or wire rack while you heat the oil.
Step 4: Fry the Lamb Chops
Heat about ¼ to ½ inch of oil in a large skillet over medium heat. Once hot (around 350°F if using a thermometer), carefully add the lamb chops in batches. Cook for 4–5 minutes per side, or until golden brown and crisp.
Avoid overcrowding the pan to ensure even cooking.
Tip: If your chops are particularly thick, you can sear them for 2–3 minutes per side and finish in a 375°F oven for 5–7 minutes.
Step 5: Drain and Rest
Transfer the fried lamb chops to a paper towel-lined plate to drain excess oil. Let rest for a few minutes before serving to allow juices to redistribute.
Step 6: Garnish and Serve
Garnish with chopped parsley or fresh lemon wedges for brightness. Serve hot and enjoy every crispy, juicy bite!
🧠 Pro Tips for Success
Room temperature meat cooks more evenly and stays juicier.
Use Panko breadcrumbs for a lighter, crispier crust.
Don’t flip too often – let a crust form before turning the chops.
Check internal temp if unsure – medium-rare lamb reads around 135°F; medium around 145°F.
Freshly grated Parmesan melts and crisps better than pre-shredded varieties.
🍽️ Serving Suggestions
These crispy fried lamb chops are rich and flavorful—here are some sides and sauces that complement them beautifully:
Side Dishes:
Garlic mashed potatoes
Lemon butter asparagus
Creamy polenta
Herbed rice pilaf
Caesar salad or arugula with vinaigrette
Dipping Sauces:
Mint yogurt sauce
Garlic aioli
Tzatziki
Chimichurri
Spicy marinara
Wine Pairing:
A bold red wine like Cabernet Sauvignon or Syrah complements the richness of lamb and garlic-Parmesan crust.
❄️ Storage & Reheating
To Store:
Place leftovers in an airtight container and refrigerate for up to 3 days.
To Freeze:
Wrap cooled chops individually in foil and place in a freezer-safe bag. Freeze for up to 2 months. Reheat in a 375°F oven for 10–12 minutes.
To Reheat:
Oven or air fryer: 375°F for 8–10 minutes
Skillet: Reheat in a pan with a splash of oil until warmed through and crispy
🔄 Variations
Herb-Crusted Lamb Chops:
Add fresh rosemary or thyme to the breadcrumb mixture.
Low-Carb/Keto Version:
Use almond flour and crushed pork rinds instead of flour and breadcrumbs.
Oven-Baked Version:
Bake breaded chops on a greased wire rack at 400°F for 20–25 minutes, flipping halfway through.
Mediterranean-Style:
Add lemon zest, oregano, and serve with a cucumber-tomato salad.
❤️ Final Thoughts
These Garlic Parmesan Fried Lamb Chops are everything you want in a show-stopping main dish: crispy, savory, juicy, and full of bold flavors. Perfect for a date night, holiday feast, or Sunday dinner, this recipe transforms a classic protein into something truly special.
And the best part? It’s easier than it looks—no complicated marinades, no deep frying, and all the satisfaction of restaurant-style dining from your own kitchen.
Tried the recipe?
Share your creations with #GarlicParmesanLambChops on social media and let us know how you served yours!
Print Recipe From Here ⤵️
Garlic Parmesan Fried Lamb Chops
Equipment
- Shallow bowls for breading
- Large skillet or frying pan
- Tongs or spatula
- Paper towels and plate (for draining)
- Meat thermometer (optional but helpful)
- Cutting board and knife
Ingredients
For the Lamb Chops:
- 8 –10 lamb chops – Frenched or trimmed about 1-inch thick
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano optional
For the Coating:
- 2 large eggs beaten
- ½ cup all-purpose flour
- 1 cup grated Parmesan cheese – Finely grated for best texture
- 1 cup breadcrumbs – Panko or regular for added crisp
- 2 teaspoons minced garlic
- 1 tablespoon chopped parsley optional, for freshness
- Oil for frying – Olive oil vegetable oil, or avocado oil
- > Optional garnish: Extra parsley lemon wedges, or a sprinkle of chili flakes.
Instructions
Step 1: Season the Lamb Chops
- Pat lamb chops dry with paper towels. Season both sides with salt, pepper, garlic powder, and oregano (if using). Let them sit at room temperature for 10 minutes while you prep the breading station.
- —
Step 2: Set Up Your Breading Station
- Prepare three shallow bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Beaten eggs
- Bowl 3: Mixture of grated Parmesan, breadcrumbs, minced garlic, and chopped parsley
- —
Step 3: Bread the Lamb Chops
- Dredge each lamb chop in the flour, shaking off excess. Dip into the beaten egg, coating fully. Then press into the Parmesan-breadcrumb mixture, making sure all sides are well-coated.
- Place breaded chops on a plate or wire rack while you heat the oil.
- —
Step 4: Fry the Lamb Chops
- Heat about ¼ to ½ inch of oil in a large skillet over medium heat. Once hot (around 350°F if using a thermometer), carefully add the lamb chops in batches. Cook for 4–5 minutes per side, or until golden brown and crisp.
- Avoid overcrowding the pan to ensure even cooking.
- > Tip: If your chops are particularly thick, you can sear them for 2–3 minutes per side and finish in a 375°F oven for 5–7 minutes.
- —
Step 5: Drain and Rest
- Transfer the fried lamb chops to a paper towel-lined plate to drain excess oil. Let rest for a few minutes before serving to allow juices to redistribute.
- —
Step 6: Garnish and Serve
- Garnish with chopped parsley or fresh lemon wedges for brightness. Serve hot and enjoy every crispy, juicy bite!
- —
🧠 Pro Tips for Success
- Room temperature meat cooks more evenly and stays juicier.
- Use Panko breadcrumbs for a lighter, crispier crust.
- Don’t flip too often – let a crust form before turning the chops.
- Check internal temp if unsure – medium-rare lamb reads around 135°F; medium around 145°F.
- Freshly grated Parmesan melts and crisps better than pre-shredded varieties.
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