Description
Garlic Parmesan Fried Lamb Chops are a crispy, flavorful main course perfect for a comforting dinner. Marinated in buttermilk and garlic, then coated in a seasoned Parmesan flour mixture and fried to golden perfection, these lamb chops are sure to become your new favorite dish. Garnished with fresh parsley and extra Parmesan, they pair wonderfully with mashed potatoes or a green salad.
Ingredients
Scale
For the Lamb Chops
- 8 lamb rib or loin chops
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- 2 cloves garlic, minced
For the Coating
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
For Frying and Garnish
- Vegetable oil for frying
- Chopped parsley, for garnish (optional)
- Extra Parmesan cheese, for garnish (optional)
Instructions
- Season the Lamb Chops: Pat the lamb chops dry with paper towels and evenly season both sides with salt and black pepper to enhance the flavor.
- Marinate: In a shallow bowl, combine the buttermilk and minced garlic. Place the lamb chops in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and infuse garlic flavor.
- Prepare the Flour Mixture: In another shallow bowl, mix together the all-purpose flour, grated Parmesan cheese, garlic powder, dried Italian seasoning, and paprika until well combined.
- Coat the Chops: Remove each lamb chop from the marinade, allowing excess liquid to drip off. Dredge the chops in the flour mixture, pressing lightly to adhere the coating evenly on all sides. For extra crispiness, you may double-dip by repeating this step.
- Heat the Oil: In a large skillet, pour vegetable oil to a depth of about ½ inch and heat over medium-high until hot but not smoking.
- Fry the Lamb Chops: Fry the chops in batches to avoid overcrowding, cooking each side for 3 to 4 minutes until golden brown and cooked to your preferred doneness. Adjust the heat as necessary to maintain a steady fry without burning.
- Drain and Garnish: Transfer the fried lamb chops to a paper towel-lined plate to drain excess oil. Garnish with chopped parsley and additional Parmesan cheese if desired.
- Serve: Serve the chops hot, ideally alongside mashed potatoes or a fresh green salad for a complete meal.
Notes
- For crispier lamb chops, consider double-dipping them in the flour mixture before frying.
- These lamb chops pair beautifully with creamy mashed potatoes or a fresh green salad for a balanced meal.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
