These Parmesan Crusted Lamb Chops are juicy, tender, delicious and packed with so much flavor. Fried to create a perfect golden brown crust.
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Plus, February is lamb lovers month. So, what better time to share a meal featuring lamb with the ones you love? To celebrate the occasion, I’m hosting a giveaway on my Instagram page. Pop on over to win a Le Creuset Signature Round Dutch Oven.
Ingredients needed
- Rack of American Lamb – Look for a rack that is approximately 1¼ pounds, or 2-3 rib chops per person that you’re serving. You’ll want a rack of lamb that has been frenched, meaning that the rib bones are exposed. Most racks of lamb will already come this way, but you can also ask your butcher to do this for you.
- Vegetable Oil
- Bread Crumbs – I like to use Italian seasoned bread crumbs or panko.
- Grated Parmesan Cheese
- Rosemary – Fresh or dried will work in this recipe.
- Flour
- Eggs
- Garlic
- Salt & Pepper
Lamb chops vs. rack of lamb
Lamb rib chops are cut from the ribs of a lamb. A rack of lamb is a section of eight ribs with meat attached. The rack is usually the more cost-effective choice. Because of this, I like to purchase a whole rack of lamb and cut it into individual lamb chops.
You’ll want a frenched rack of lamb, meaning that the rib bones are exposed. Most racks of lamb will already come this way, but you can also ask your butcher to do this for you.
I’ve mentioned before how I prefer cooking with American Lamb, but just to recap, here’s why I choose it over lamb from Australia or New Zealand:
- By choosing American Lamb, you’re supporting local farmers and ranchers throughout the US.
- Raising lamb in the US is a family affair with more than 80,000 family owned operations.
- Sheep improve pasture quality by recycling vital nutrients back into the soil, minimizing erosion and encouraging plant growth.
- The majority of sheep in the states graze pastures for most of their lives.
How to make them
- Coat them in the herb crust: To do this and ensure that the parmesan mixture coats the lamb chops perfectly, we first dip them into seasoned flour, then eggs, then into the parmesan-breadcrumb mixture.
- Fry: In a deep skillet, pour the oil to a depth of ½ inch. Heat over a medium-high heat. When the oil is hot, add the chops without crowding. Fry for about 2-3 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes.
- Rest & enjoy: Let rest 5 minutes then enjoy! I like to serve these with a squeeze of lemon juice to add a bit of acidity and cut back on the richness.
Cooking temperature
- Rare: 120-130 degrees (very red inside)
- Medium-Rare: 130-140 degrees (bright pink inside)
- Medium: 140-145 degrees (light pink inside)
- Medium-Well: 145-150 degrees (barely any pink left)
- Well-Done: 150-160 degrees (no pink)
USDA recommends cooking lamb to an internal temperature of 145F with a 3 minute rest.
What to serve with them
- More → my must try lamb side dishes
Erin’s wine pairings
- Cabernet is an excellent pairing with the rich lamb and its herbal notes are echoed in the parmesan-herb crust.
- Petite Sirah is another great match for this lamb. Its flavors of plum, berries and black pepper pair wonderfully with stronger flavored meats.
- Malbec with medium body and smooth tannins makes an excellent pairing for the rich rack of lamb.
- MORE → my 8 favorite lamb wine pairings.
More lamb chop recipes
- More→ 35+ BEST lamb recipes
Did you try this recipe?
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Full Recipe
Parmesan Crusted Lamb Chops
Equipment
- Bowls
Ingredients
- 8 American lamb rib chops (1-inch thick, about 2 pounds)
- Salt and pepper
- ⅓ cup Italian seasoned bread crumbs
- ⅓ cup Parmesan cheese (grated )
- 1 teaspoon fresh rosemary (minced, or 1/2 teaspoon dried)
- 1/3 cup flour
- 2 eggs
- Vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- In a shallow bowl, mix together the bread crumbs, Parmesan, and rosemary.
- To a second shallow bowl, add the flour and season with a pinch of salt and pepper.
- To a third shallow bowl, add the eggs and whisk to combine.
- Dip each lamb chop into the seasoned flour, then into the eggs, then into the bread crumb mixture.
- In a deep skillet, pour the oil to a depth of ½ inch.
- Heat over a medium-high heat. When the oil is hot, add the chops without crowding. Fry for about 2-3 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes.
- Remove from pan, season with salt and pepper.
- Serve with lemon wedges. Enjoy!
Nutrition
I teamed up with the American Lamb Board to bring you this post. As always, all opinions are my own.
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