Parmesan Lamb Chops
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- 1small rack of lamb, Frenched by a butcher, about 1½ pounds, or 8 3-ounce rib chops
- Salt and pepper
- ½cup bread crumbs, preferably homemade
- ½ounce grated Parmesan (about ½ cup)
- ½teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle)
- 1teaspoon finely chopped rosemary
- ½cup flour seasoned with ½ teaspoon salt, ¼ teaspoon black pepper and a pinch cayenne
- 2small eggs, lightly beaten
- Olive oil for frying (or substitute clarified butter or vegetable oil)
- Parsley sprigs for serving
- Lemon wedges for serving
Preparation
- Step 1
With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
- Step 2
In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
- Step 3
Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
- Step 4
In a wide skillet, pour the olive oil to a depth of ½ inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 2½ minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.
Private Notes
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Cooking Notes
Figaro
If you want bread crumb coatings to stick, let them sit in the fridge for at least an hour, covered with waxed paper. This allows the egg, flour and crumbs to amalgamate. Do this, and you won't have a problems with the 'overcoats'. Another advantage to this method is that you can prepare any breaded item ahead of time so there's no last minute rush.
Elizabeth Hennessey
I make these all the time and they are super easy, and delicious. I do double flour dip before the eggs. Dip in highly seasoned flour, dry on a rack, dip in flour once more, then egg and then breadcrumbs. Press the breadcrumbs on firmly, flip and do to the other side, firmly, it's the only way to get it to stick, liberally and firmly. Allow to dry while you do the rest of the chops, and then shallow fry in small batches. Let them sit, again, on a rack to cool slightly before eating. YUM!
Bob Morgen
Figaro is correct and his technique also applies to southern fried chicken. 1-3 hours in the fridge produces a crust that stays in place when fried or even "oven fried".
Gayle
Had a package of Costco chops - no rib bone. Cooked them as written above (though no fennel). They were so thick I finished off in the oven. Turned out great. Might be nice to have a recommended temp in the recipe (145-160 works). Doing the 3-step coating went pretty smoothly and neatly. Will definitely do again - with a greener vegetable next time :)
PJP
An inspired recipe, thank you. To avoid the extra step I just mixed the flour in with the bread crumbs and parmesan and added half a crushed garlic.
Ted
I've been mixing the flour and bread crumbs for years. The flour serves the same purpose of adhesion combined as it does separately and it saves a step and extra dirty dishes.
meljo
I had thick loin chops so used those — this recipe was great, but I think seasoning the chops with s&p before breading would have been smart. I did s&p the flour but it wasn’t enough. I fried chops (after breading and letting rest in fridge for 30 minutes) for about 3.5 minutes per side, moved to a baking sheet fitted with a rack and put in pre-heated 350° oven for 10 minutes (I checked internal temp before putting in oven to gauge how long to cook them) and they were perfect.
Lee
Cooked as above. Used Herbes de Provence instead of rosemary and fennel. Used Costco loin chops. They were thick so ended up frying longer. I think 8 to 10 min for medium rare.
LG
Perfect way for everyone to enjoy lamb. Adored by the smallest of children and the oldest of family members, even those whom profess they dislike lamb. We make this loved recipe, perfect as written, often.
jason
I didn’t find that the extra effort gave much of a payoff compared to grilling them in a pan with salt and pepper.
Davo Mango
I grate the parmesan cheese to a courser grate than you buy in the store. This gives a nice crunchier cheese crust. Don’t forget to coat the bone also if they are frenched. You will eat off every morsel off of these delicious and easy to make delicacies. My wife says that you could coat cardboard with this crumb mix and it would taste great!
PJP
An inspired recipe, thank you. To avoid the extra step I just mixed the flour in with the bread crumbs and parmesan and added half a crushed garlic.
Ted
I've been mixing the flour and bread crumbs for years. The flour serves the same purpose of adhesion combined as it does separately and it saves a step and extra dirty dishes.
Michèle
This is not worth the trouble. Marinating the lamb chops in garlic and rosemary and grilling them is still the best way to do lamb chops.
Gary
Sorry, waste of good lamb. I'll stay with veal or pork, thanks.
Cyn Lanners
If your chops are a bit undercooked inside when you cut into them, but the outside is perfect, 20 seconds in the microwave will fix that!
Molly
This is so good. The recipe worked for me exactly as written. Might be more aggressive with the salt next time but this gets 5 stars!
Olympia Farm
I can’t wait to try this recipe!! We just stocked our farmstamd freezer with lamb chops, and I will be grabbing some for myself today!
runner115
Delicious. I put them in the fridge for an hour, didn't use as much as oil as suggested, and kept them warm in the oven. Served with Kale and rice and beans; yum.
Gayle
Had a package of Costco chops - no rib bone. Cooked them as written above (though no fennel). They were so thick I finished off in the oven. Turned out great. Might be nice to have a recommended temp in the recipe (145-160 works). Doing the 3-step coating went pretty smoothly and neatly. Will definitely do again - with a greener vegetable next time :)
mary
Delicious would definitely do these again.. My only concern was I bought chops instead of the racks and the thicker chops needed just a bit more time to cook. I should have finished them in the oven. I like rare but was over browning the crust. A couple of minutes in a hot oven would have been perfect.. Really good though..
Gayle
I found it relatively easy to make. It was very mild. I think I was expecting a bit more flavour.
I had to put in the oven for a little while (perhaps my oil was too hot). The appearance was impressive.
I might make it again but I will up the flavours. I took my time with pressing the panko/parmesan coating in, and it seemed to stick fine.
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