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These crispy garlic cheese lamb chops turn plain lamb into a crunchy, tasty treat that matches lamb's natural flavor with a golden, cheesy outer layer. I came up with this cooking method while trying to make lamb more exciting than just adding herbs, and now it's my go-to dish when I want to wow guests with something fancy but down-to-earth.
I first made this on a drizzly weekend afternoon when I needed something cozy but special. Now my family asks for these lamb chops whenever we're celebrating something, which shows that the easiest cooking methods often create the tastiest meals.
What You'll Need
- Lamb chops: Go for rib or loin cuts that are thick (1 inch or more) for extra juiciness
- Minced garlic: Always use fresh stuff - the jarred kind just can't compare
- Breadcrumbs: Panko makes things super crispy, but regular ones work fine too
- Parmesan cheese: Grate it yourself for better taste and melt
- Egg: This is your glue that makes everything stick together
- All purpose flour: Creates the foundation for your other ingredients to grip onto
- Salt and pepper: Don't be shy with these - lamb needs good seasoning
- Fresh parsley: Nice to have for color and fresh flavor but not essential
- Olive or vegetable oil: Pick one that doesn't burn easily for best frying results
- Lemon wedges: Their tang cuts through the richness and perks up each bite
Tasty Garlic Parmesan Fried Lamb Chops Steps
- Get the lamb ready:
- Wipe the lamb chops completely dry using paper towels for better browning. Add plenty of salt and pepper on both sides, gently rubbing it into the meat with your fingers.
- Set up your coating area:
- Put three shallow dishes in a row. Fill the first with flour, the second with beaten egg, and mix breadcrumbs, Parmesan cheese, and minced garlic in the third, stirring well with a fork.
- Do the three-layer coating:
- Roll each lamb chop in flour until fully covered, then shake off extra. Dip into the egg, letting any excess drip off. Last, press firmly into the Parmesan mix, making sure it sticks to all sides and edges.
- Get the frying right:
- Warm oil in a big pan until it's shimmering but not smoking, around 350°F if you can check. Pour enough oil to reach about 1/4 inch deep for proper crispiness. Cook 2-3 chops at a time so they don't get crowded, which would make them soggy.
- Cook them just right:
- Fry for 3-4 minutes on each side for pink inside, or 4-5 minutes for more done, until the outside turns golden brown. Watch the color more than the clock since thickness changes cooking time.
- Let them rest:
- Move chops to a plate lined with paper towels and wait 5 minutes before serving. This waiting time lets the juices spread back through the meat. Sprinkle with parsley and serve with lemon pieces to squeeze over top.
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The Parmesan in this dish really makes these lamb chops stand out. After trying many versions, I found that cheese freshly grated from a block creates small spaces that melt and brown better than pre-packaged stuff. Once when I made these for my sister's birthday party, guests who'd never had lamb this way couldn't stop talking about the amazing crunchy coating.
Getting The Heat Just Right
How hot your lamb is inside affects both safety and taste. For these crusted chops, I think slightly pink to medium gives the best juiciness. Grab a meat thermometer and look for 130°F for pink center or 140°F for less pink. Keep in mind the temp will go up about 5 degrees while resting. Cooking lamb chops too long makes them tough and dries out all the natural juices that make lamb so tasty.
Foods That Go Well With This
These garlic cheese lamb chops work best with simple sides that add to the meal without stealing the show. I love serving them with roasted small potatoes with rosemary, lemony asparagus, or just plain arugula with balsamic dressing. For drinks, try medium-bodied red wines like Syrah or Malbec that can handle lamb's richness while working well with the cheesy crust. The slight bite from these wines cuts through the fried coating really well.
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Prep In Advance
Though the coating tastes best when fried right away, you can do parts of this recipe ahead to make dinner easier. You can season the lamb and mix up all the coating ingredients up to a day early, just keep everything in the fridge separately. After coating the chops, they can sit in the fridge for up to 4 hours before frying. If you cook them completely, you can warm them up in a 300°F oven for 10 minutes, but they won't be quite as crunchy as fresh ones.
Frequently Asked Questions
- → What kind of lamb chops should I pick?
Rib or loin chops work great. They're both tender and delicious options for this dish.
- → Can I replace panko breadcrumbs?
You can use regular breadcrumbs instead, but panko gives an extra crispy finish you'll love.
- → What oil works best for frying?
Olive oil adds great flavor, but vegetable oil's higher smoke point makes it ideal for frying too.
- → How can I make sure they’re cooked through?
Cook each side for 3-4 minutes over medium-high heat. Check if it reaches the doneness you like best.
- → Can I prepare the chops ahead?
They’re crispiest when served fresh but can stay warm in the oven for a bit if needed.