Here’s a bold and flavorful recipe for Garlic Parmesan Fried Lamb Chops — a perfect dish when you want something crispy, savory, and a little luxurious. The lamb chops are seasoned, seared, then coated in a garlic butter parmesan crust that’s downright irresistible.
🍖 Garlic Parmesan Fried Lamb Chops
🕒 Prep Time: 10–15 minutes
🍳 Cook Time: 10–15 minutes
🍽️ Serves: 2–3
✨ Ingredients:
Lamb Chops:
- 6–8 lamb chops (rib or loin), trimmed
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika (optional)
- 1 tsp fresh rosemary or thyme, chopped (optional)
- 1 tbsp olive oil (for seasoning)
- 2 tbsp flour (for light dusting)
Garlic Parmesan Crust:
- 4 tbsp unsalted butter
- 4 cloves garlic, finely minced
- ½ cup grated Parmesan cheese
- 2 tbsp chopped parsley
- ½ tsp crushed red pepper flakes (optional, for heat)
- Zest of ½ lemon (optional, for brightness)
🔪 Instructions:
1. Prep the Lamb Chops:
- Pat lamb chops dry. Season both sides with salt, pepper, garlic powder, paprika, and herbs.
- Rub with olive oil and lightly dust with flour to help with searing.
- Let them sit for 10–15 minutes to come to room temperature.
2. Sear/Fry the Lamb:
- Heat a skillet (cast iron is best) over medium-high heat.
- Add a touch of oil. Once hot, sear lamb chops for about 3–4 minutes per side (depending on thickness) until golden and medium-rare to medium.
- Remove from skillet and let rest under foil.
3. Make the Garlic Parmesan Butter:
- In the same skillet, reduce heat to medium-low.
- Add butter and minced garlic. Sauté for 1–2 minutes until fragrant (do not brown the garlic).
- Stir in Parmesan, parsley, and lemon zest. Cook until it forms a thick, garlicky sauce.
4. Coat the Lamb Chops:
- Return the lamb chops to the pan and toss in the garlic parmesan butter, spooning the sauce over each chop.
- Let them sit for 1–2 minutes on low heat to absorb flavor.
🧂 Serve With:
- Creamy mashed potatoes or parmesan risotto
- Roasted asparagus or sautéed green beans
- A side of tzatziki or garlic aioli for dipping
🔄 Variations:
- Add breadcrumbs for a crunchy crust before pan-frying (dredge chops in egg and coat in a mix of parmesan + panko).
- Grill the lamb first, then brush with garlic parmesan sauce.