Fried Lamb Chops

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.

Yield: 6 main-dish servings or 18 appetizer servings
Recipe from Southern Living

More From Southern Living


  • 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


  1. Stir together first 7 ingredients.
  2. Dredge chops in flour; dip in egg, and dredge in breadcrumb mixture.
  3. 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.
  4. * 12 loin chops may be substituted. Cook 3 more minutes on each side.
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