Fried Lamb Chops

Southern Living
Lamb rip chops get a quick coating of Italian-seasoned breadcrumbs and Parmesan cheese, as well as a few other secret seasonings. Serve this Southern dish with a side of asparagus or collards for a complete dinner tonight.
6 main-dish servings or 18 appetizer servings


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1 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
2 teaspoons paprika
18 (2- to 3-ounce) lamb rib chops*
1 cup all-purpose flour
2 large eggs, lightly beaten
Vegetable oil
Garnishes: lemon wedges, fresh rosemary sprigs


Stir together first 7 ingredients.

Dredge chops in flour; dip in egg, and dredge in breadcrumb mixture.

Pour vegetable oil to a depth of 1/4 inch into a skillet; fry chops, in batches, over medium-high heat 5 to 7 minutes on each side. Garnish, if desired.

* 12 loin chops may be substituted. Cook 3 more minutes on each side.

Created date

August 2002