Of course! Garlic Parmesan Fried Lamb Chops are a fantastic and luxurious treat. They combine the robust flavor of lamb with a crispy, savory, and incredibly flavorful crust. This method pan-fries them to perfection, ensuring a beautiful sear on the outside and a juicy, tender inside.
Here’s the recipe to create this impressive dish.
Garlic Parmesan Fried Lamb Chops
Ingredients:
· 8-12 lamb loin chops (about 1 to 1.5 inches thick), patted completely dry
· 2 large eggs
· 1 cup all-purpose flour
· For the Breading:
· 1 cup Panko breadcrumbs (key for extra crunch)
· 1 cup freshly grated Parmesan cheese (*
· Do not use the canned powder
· )
· 4 cloves garlic, finely minced
· 2 tbsp fresh parsley, finely chopped
· 1 tsp dried oregano
· ½ tsp black pepper
· ½ tsp salt (taste first, as the Parmesan is salty)
· For Frying:
· ½ cup neutral oil with a high smoke point (avocado, vegetable, or canola oil)
· 3 tbsp unsalted butter
· For Serving:
· Lemon wedges
· Fresh rosemary or parsley for garnish
Instructions:
- Prep the Breading Station:
· Get three shallow dishes or plates.
· Dish 1: Place the flour. Season it with a pinch of salt and pepper.
· Dish 2: Whisk the eggs until smooth.
· Dish 3: Combine the Panko, grated Parmesan, minced garlic, parsley, oregano, pepper, and salt. Mix thoroughly.
- Bread the Chops:
· Season both sides of the lamb chops lightly with salt and pepper.
· Working with one chop at a time:
· Dredge it in the flour, shaking off any excess.
· Dip it completely in the egg wash, letting the excess drip off.
· Press it firmly into the Panko-Parmesan mixture, ensuring an even, thick coating on all sides. Gently press the coating to make it adhere.
· Place the breaded chops on a wire rack or plate while you heat the oil.
- Heat the Oil and Butter:
· In a large, heavy-bottomed skillet (cast iron is ideal), heat the oil over medium-high heat. To test if it’s ready, flick a tiny bit of the breading into the oil; it should sizzle immediately.
· Once the oil is hot, add the butter. It will melt and foam. Swirl the pan to combine.
- Pan-Fry the Chops:
· Carefully place the chops in the hot skillet. Do not overcrowd the pan; work in batches if necessary. Overcrowding will steam the chops and make the coating soggy.
· Cook for 3-5 minutes per side for medium-rare (depending on thickness), until the coating is deep golden brown and crispy.
· For medium-rare, the internal temperature should be 135°F (57°C). For medium, aim for 145°F (63°C). Use an instant-read thermometer for accuracy.
· If the coating is browning too quickly, reduce the heat to medium.
- Rest and Serve:
· Transfer the cooked chops to a clean wire rack set over a baking sheet. Do not place them on paper towels, as this can trap steam and make the bottom crust soft.
· Let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring they are tender and juicy.
· Garnish with fresh parsley or rosemary and serve immediately with lemon wedges on the side. The squeeze of fresh lemon juice at the end is essential!
Pro Tips for the Best Fried Lamb Chops:
· The Right Chop: Loin chops are perfect for this—they are the “T-bone” steak of the lamb world, tender and quick-cooking. Rib chops also work well.
· Freshly Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting and browning properly. Grating it fresh from a block is a game-changer for flavor and texture.
· Don’t Move Them: Once you place the chop in the pan, resist the urge to move it for at least 2-3 minutes. This allows a proper, crispy crust to form.
· Garlic Warning: Minced garlic in the breading can burn in the hot oil. Pressing it into the coating helps, but for a more foolproof method, you can use 1 tsp of garlic powder instead of fresh garlic.
· Herb Butter Baste (Optional): For an extra layer of flavor, during the last minute of cooking, add a few sprigs of fresh rosemary and thyme and a couple of crushed garlic cloves to the pan. Tilt the pan and spoon the hot herb butter over the chops continuously.
· Serving Suggestions: This rich dish pairs beautifully with simple sides that cut through the fat:
· A simple arugula salad with a lemon vinaigrette.
· Roasted vegetables like asparagus, broccoli, or zucchini.
· Creamy mashed potatoes or polenta to soak up any delicious bits.
Enjoy your incredibly crispy, savory, and impressive Garlic Parmesan Fried Lamb Chops