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Garlic Parmesan Fried Lamb Chops

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.
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: dinner
Cuisine: American
Keyword: Garlic Parmesan Fried Lamb Chops
Yield: 4

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

Materials

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.
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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
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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.
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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.
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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.
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Step 6: Garnish and Serve

  • Garnish with chopped parsley or fresh lemon wedges for brightness. Serve hot and enjoy every crispy, juicy bite!
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🧠 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.