Ingredients (Serves 3–4):
- 1–2 pounds lamb chops (rib chops or loin chops)
- 2 cloves garlic, minced
- ½ cup breadcrumbs (use panko for extra crunch)
- ¼ cup grated Parmesan cheese
- 1 egg, beaten
- 1 cup all-purpose flour
Salt and black pepper, to taste
Vegetable oil, for frying
Optional garnish: extra Parmesan, fresh parsley, and lemon wedges
Directions:
- Prep the lamb:
Pat the lamb chops dry with paper towels. Season both sides with salt and black pepper. Rub the minced garlic directly onto the chops and let them sit for 10–15 minutes to absorb flavor. - Set up your coating station:
Place flour in one shallow bowl.
Beat the egg in a second bowl.
In a third bowl, combine the breadcrumbs and grated Parmesan. - Bread the chops:
Dredge each chop in the flour, shaking off any excess.
Dip it into the beaten egg, ensuring it’s fully coated.
Finally, press it into the breadcrumb-Parmesan mix, making sure each chop is well covered. - Heat the oil:
In a large skillet, pour in enough vegetable oil to cover the bottom about ½ inch deep. Heat over medium-high until shimmering, about 350°F (175°C). - Fry the lamb chops:
Fry in batches for about 3–4 minutes per side, depending on thickness, until golden brown and cooked to your desired doneness (135°F for medium-rare, 145°F for medium). Avoid overcrowding the pan to keep the oil temperature stable. - Drain and serve:
Transfer the fried chops to a paper towel-lined plate or wire rack to drain. Garnish with extra Parmesan, chopped parsley, and lemon wedges for brightness.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Calories per serving: Approx. 480 | Serves: 3–4
