Fried lamb chops are dredged, pressed in cornmeal, and then pan fried for an extra crunchy crust and tender-juicy interior.
Why this recipe works
Whether they are broiled, baked, grilled, or fried lamb chops, you know you’re in for a tender experience. However, coating the chops in cornmeal before sizzling in oil makes this fried version stand out from the rest. A crunchy coating unveils a juicy elevated chop that comes together quickly on the stovetop – no deep fryer necessary.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LAMB – This recipe calls for lamb rib chops though you could also use lamb loin chops – if doing so, allow for a little more time in the oil as this cut is meatier than a rib chop and should be cooked to at least 130-145F.
CORNMEAL – Chef Antoine uses cornmeal for more of a crunch. If you prefer you can replace the cornmeal with additional flour.
How to Make Fried Lamb Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a baking sheet with paper towels and place a wire rack on top.
- Pat lamb chops dry with paper towels.
- In a large bowl, combine half of the flour, cornmeal, parmesan cheese, onion powder, garlic salt, and black pepper. Whisk together.
- Create your dipping station: To one shallow container, add the remaining flour. Place egg and water in a second shallow container. Whisk together. In a third shallow container add the cornmeal mixture.
- Press a lamb chop into the flour. Turn over and press the other side.
- Dip dredged lamb chop in egg on both sides.
- Press chop into the cornmeal mixture and gently press to adhere on both sides.
- Place on a wire rack then repeat for remaining lamb chops.
- Add enough oil in a large skillet to come 1/2-inch up the side of the pan. Heat over medium-high to 325 F.
- Add enough lamb chops to the pan so they are not crowded (you may have to work in batches). Cook for 5 minutes per side, turning with tongs a couple times as they cook so that one side doesn’t get browner than the other side.
- Remove from skillet and place on wire rack to drain before serving.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in an air fryer using the reheat function or in a 350F oven until warmed through.
Serving Suggestions
Serve fried lamb chops with roasted vegetables, mashed potatoes, lemon couscous, or a crisp dinner salad.
More Lamb Recipes
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Fried Lamb Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 8 lamb rib chops about 1 3/4 pounds
- 1 cup all purpose flour divided
- 1 cup cornmeal
- ½ cup grated parmesan cheese
- 1 Tablespoon onion powder
- 2 Tablespoons garlic salt
- 1 teaspoon black pepper
- 1 large egg
- 1 Tablespoon water
- olive oil for frying
Things You’ll Need
Before You Begin
- This recipe calls for lamb rib chops though you could also use lamb loin chops – if doing so, allow for a little more time in the oil as this cut is meatier than a rib chop and should be cooked to at least 130-145F.
- Chef Antoine uses cornmeal for more of a crunch. If you prefer you can replace the cornmeal with additional flour.
Instructions
- Line a baking sheet with paper towels and place a wire rack on top.
- Pat lamb chops dry with paper towels.
- In a large bowl, combine half of the flour, cornmeal, parmesan cheese, onion powder, garlic salt, and black pepper. Whisk together.
- Create your dipping station. To one shallow container, add the remaining flour. Place egg and water in a second shallow container. Whisk together. In a third shallow container add the cornmeal mixture.
- Press a lamb chop into the flour. Turn over and press the other side.
- Dip dredged lamb chop in egg on both sides.
- Press chop into the cornmeal mixture and gently press to adhere on both sides.
- Place on a wire rack then repeat for remaining lamb chops.
- Add enough oil in a large skillet to come 1/2-inch up the side of the pan. Heat over medium-high to 325 F.
- Add enough lamb chops to the pan so they are not crowded (you may have to work in batches). Cook for 5 minutes per side, turning with tongs a couple times as they cook so that one side doesn’t get browner than the other side.
- Remove from skillet and place on wire rack to drain before serving.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in an air fryer using the reheat function or in a 350F oven until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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