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Parmesan Lamb Chops


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  • 8 3 oz rib chops
  • salt and pepper
  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan
  • 1/2 tsp. powdered fennel seed
  • 1 tsp. finely chopped rosemary
  • 1/2 cup flour seasoned with 1/2 tsp. salt,1/4 tsp. pepper, and pinch cayenne
  • 2 small eggs, lightly beaten
  • olive oil for frying
  • parsley sprigs and lemon wedges for serving



Step 1

Season chops with salt and pepper. In a small bowl, mix bread crumbs, Parmesan, fennel seed and rosemary. Dip each chop into the seasoned flour, then the beaten eggs. Lay chops on a baking sheet and sprinkle both sides liberally with crumb mix. Press remaining mix over chops. In a wide skillet add oil to depth of 1/2 inch and heat over medium high heat until oil looks wavy. Add chops without crowding. They should begin to sizzle. but shouldn't brown quickly. Adjust heat so the chops fry gently, about 2 1/2 minutes, until crisp and golden brown. Turn with tongs and fry about 2 more minutes- interior should be pink and juicy, but not rare. Blot dry. Plate the chops with parsley sprigs and lemon wedges.

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