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.
Notes
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.