Parmesan Lamb Chops
Parmesan and lamb chops are two of my favorite things so just imagine them together! I made these on New Year’s Eve because they look fancy but are super easy and fast to make. Recipe slightly modified from The New York Times.
Makes 2 – 3 servings
1 small rack of lamb or 8 3-ounce rib chops (you can choose to French them or not, I chose not to)
Salt and pepper
½ cup bread crumbs
½ cup grated Parmesan
½ tablespoon of garlic salt
1 teaspoon finely chopped rosemary
½ cup flour seasoned with 1/2 teaspoon salt, 1/4 teaspoon black pepper and a pinch cayenne
2 small eggs, lightly beaten
Olive or vegetable oil for frying
Lemon wedges for serving
Preparation: If you want to French the chops, trim them of any excess fat on the bone otherwise leave them. Season with salt and pepper on both sides.
In a small bowl, mix together the bread crumbs, Parmesan, garlic salt and rosemary.
Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
Put baking sheet of chops into the fridge for 1 – 2 hours with parchment paper on top. This will ensure that the coating sticks to the chops when you fry them. Also—easy make ahead!
In a wide skillet, pour the oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 2 1/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with lemon wedges and a squeeze of a lemon juice.