Description
Italian Parmesan Crusted Lamb Chops are tender lamb rib chops coated in a flavorful mixture of Italian-style breadcrumbs and Parmesan cheese, then pan-fried to golden perfection. This dish combines the rich taste of lamb with crispy, cheesy crust for a satisfying main course that’s perfect for dinner. Served with lemon wedges and fresh parsley, this recipe is both elegant and easy to prepare.
Ingredients
Scale
Meat & Seasoning
- 8 lamb rib chops
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading Station
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon Dijon mustard
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
Cooking Fat & Garnish
- 2 tablespoons olive oil
- 2 tablespoons butter
- Lemon wedges (optional, for garnish)
- Chopped parsley (optional, for garnish)
Instructions
- Prepare the Lamb Chops: Pat the lamb chops dry using paper towels to remove excess moisture, then season both sides evenly with salt and black pepper to enhance the flavor.
- Set Up Breading Station: Arrange three shallow bowls: place the flour in the first bowl, mix the beaten eggs with Dijon mustard in the second bowl, and combine Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, and dried Italian herbs in the third bowl.
- Bread the Chops: Dredge each seasoned lamb chop first in the flour to coat lightly, then dip into the egg and mustard mixture to moisten, and finally press into the breadcrumb and Parmesan mixture ensuring an even, firm coating.
- Heat the Skillet: In a large skillet, warm the olive oil and butter over medium heat until the butter is melted and begins to foam, preparing the pan for frying.
- Cook the Lamb Chops: Add the breaded lamb chops to the skillet in batches to avoid overcrowding. Cook each side for 3 to 4 minutes until the crust is golden brown and the lamb reaches desired doneness.
- Rest the Meat: Transfer the cooked lamb chops to a plate lined with paper towels to absorb any excess oil and let them rest for a few minutes, allowing juices to redistribute.
- Serve: Arrange the lamb chops on a serving platter and garnish with chopped parsley and lemon wedges if desired, then serve warm.
Notes
- For additional crispiness, after pan-frying, place the lamb chops on a wire rack over a baking sheet and bake them in a preheated oven at 400°F for 5–7 minutes.
- To vary texture, substitute Italian-style breadcrumbs with panko for a crunchier crust or opt for gluten-free breadcrumbs to accommodate dietary needs.
