Ingredients
For the Lamb Chops:
- 8–10 lamb chops
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 eggs, beaten
- ½ cup flour (almond flour for keto/low-carb option)
For the Garlic Parmesan Coating:
- 2 cups breadcrumbs (panko or regular; pork rinds for keto)
- 1 cup grated Parmesan cheese
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp cayenne pepper (optional, for heat)
For Frying:
- Oil for frying (vegetable, avocado, or olive oil blend)
Instructions
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Prep the Lamb Chops:
- Pat lamb chops dry with paper towels.
- Season with salt, black pepper, paprika, garlic powder, and onion powder. Set aside.
-
Prepare Breading Stations:
- Place flour in one shallow dish.
- Place beaten eggs in a second dish.
- In a third dish, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, paprika, and cayenne.
-
Coat the Chops:
- Dredge each lamb chop in flour, shaking off excess.
- Dip into eggs, then coat well in the Parmesan-breadcrumb mixture. Press crumbs firmly so they stick.
-
Fry the Chops:
- Heat about ½ inch of oil in a skillet over medium-high heat.
- Fry lamb chops for 3–4 minutes per side until golden brown and cooked to your liking (internal temp about 145°F for medium).
- Transfer to a paper towel–lined plate to drain excess oil.
-
Serve:
- Garnish with fresh parsley, extra Parmesan, and serve hot with lemon wedges or a garlic aioli dip.
