Lamb Recipes

Parmesan Crusted Lamb Chops

Parmesan Crusted Lamb Chops


  • 12 lamb chops (single rib) pounded thin
  • 3/4 cup grated Parmesan
  • salt
  • pepper
  • 3 large eggs beaten in a bowl
  • 1 to 1 1/2 cups of bread crumbs, unflavored or Italian
  • vegetable oil


Step 1

Mix the bread crumbs with salt and pepper and spread on a plate.

Step 2

: Generously coast each chop on both sides with the dry mixture. Then shake them
over the plate to remove excess breading mixture

Step 3

: Dip the chop into the beaten eggs then back into the dry mixture.

Step 4

Pour oil into a big ole skillet…this is a precise measurement of skillet…if you
don’t have a big ole skillet order pizza instead. Or just use whatever pan/skillet you have and pour the oil into it until it reaches a depth of ¼ inch.

Step 5

Turn the heat to medium and wait until the oil is very hot. You can tell it’s hot enough when it starts to dance. That’s a serious thing…seriously. You can also take a little bit of the dry mixture and drop it in there if it immediately sizzles then the oil is ready.

Step 6

Place as many chops into the pan as will fit while maintaining space all the way
around each chop.

Step 7

When the down side appears to have a golden brown crust turn over using a
slotted spatula. When the second side has formed a crust This will take roughly 2-3 mintues per side. Remove to a warm platter and serve. They don’t need to rest…lambs are lazy critters that have rested plenty already.

Serves 4-6

Wine Pairing : Cabernet Sauvignon, Malbec, Brunello,Red Blend, Syrah

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