Parmesan Lamb Chops Recipe

Name: Parmesan Lamb Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chops; Salt and pepper; 1/2 cup bread crumbs, preferably homemade; 1/2 ounce grated Parmesan (about 1/2 cup); 1/2 teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle); 1 teaspoon finely chopped rosemary; 1/2 cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayenne; 2 small eggs, lightly beaten; Olive oil for frying (or substitute clarified butter or vegetable oil); Parsley sprigs for serving; Lemon wedges for serving

Servings: persons

1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chops
Salt and pepper
1/2 cup bread crumbs, preferably homemade
1/2 ounce grated Parmesan (about 1/2 cup)
1/2 teaspoon powdered fennel seed (use an electric spice mill or mortar and pestle)
1 teaspoon finely chopped rosemary
1/2 cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayenne
2 small eggs, lightly beaten
Olive oil for frying (or substitute clarified butter or vegetable oil)
Parsley sprigs for serving
Lemon wedges for serving

1
With a sharp knife, cut between bones to divide the rack of lamb into 8 chops.
2
Trim chops of any excess fat.
3
Season with salt and pepper on both sides.
4
In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
5
Dip each chop into the seasoned flour, then into the beaten eggs.
6
Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture.
7
Press any remaining mixture evenly over the chops to coat well.
8
In a wide skillet, pour the olive oil to a depth of 1/2 inch.
9
Heat over a medium-high burner until the oil looks wavy.
10
Add the chops without crowding.
11
They should begin to sizzle, but not brown too quickly.
12
Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden.
13
Turn with tongs and fry on the other side for about 2 minutes.
14
(The interiors should be pink and juicy, but not rare.)
15
Blot on paper towels.
16
Serve with parsley sprigs and lemon wedges.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small rack of lamb, Frenched by a butcher, about 11/2 pounds, or 8 3-ounce rib chops, Salt and pepper, 1/2 cup bread crumbs, preferably homemade, 1/2 ounce grated Parmesan (about 1/2 cup), and more.

Yes, Parmesan Lamb Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Lamb Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions