If you’re after a dish that’s bold, crispy, and bursting with flavour, these Garlic Parmesan Lamb Chops are just the ticket. Coated in a golden Parmesan crust and pan-fried to perfection, they make a stunning main course that’s both quick and elegant.
Ingredients
- 8 lamb chops (rib or loin chops work best)
- ½ cup freshly grated Parmesan cheese
- 4 garlic cloves, finely minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- Salt and black pepper, to taste
- 2 tbsp freshly chopped parsley, for garnish
Method
1. Season the Lamb
Lightly season both sides of each lamb chop with salt and pepper.
2. Make the Coating
In a small bowl, combine the Parmesan, minced garlic, and rosemary. Mix well.
3. Heat the Pan
Add the olive oil to a large frying pan and place over medium-high heat until hot.
4. Coat the Chops
Press the Parmesan mixture firmly onto one side of each lamb chop.
5. Sear the Parmesan Side
Place each lamb chop, cheese-side down, into the hot pan. Fry for 4–5 minutes until the crust is golden and crisp.
6. Flip and Cook
Turn the chops and cook for another 3–4 minutes for medium-rare. Adjust cooking time based on your preferred doneness.
7. Garnish and Serve
Sprinkle with chopped parsley and serve hot.
Pro Tips for Success
- Room Temperature Chops: Let lamb sit out for 20 minutes before cooking to ensure even heat throughout.
- Firm Coating: Press the Parmesan mixture firmly onto the meat to help it stick during frying.
- Avoid Overcrowding: Cook in batches if needed to allow each chop space to brown properly.
- Check Internal Temperature:
- Medium-rare: 63°C (145°F)
- Medium: 71°C (160°F)
- Well-done: 77°C (170°F)
- Rest Before Serving: Let chops sit for 5 minutes post-cooking for juicier results.
Serving Ideas
Pair with buttery mashed potatoes, roasted veg, or a crisp salad for a balanced plate. Want to elevate the meal? Add a drizzle of balsamic glaze or serve with garlic aioli or creamy mushroom sauce.
Tasty Variations
- Herb-Crusted: Add chopped fresh herbs like thyme or basil to the cheese mixture.
- Lemon Garlic: Mix in lemon zest for a bright, citrusy flavour.
- Spicy Kick: Add red chilli flakes or cayenne to the Parmesan blend.
- Mustard Base: Brush the chops with Dijon before coating for extra tang and sticking power.
- Balsamic Finish: Drizzle with balsamic reduction just before serving.
- Nut Crust: Add crushed nuts (almonds, pistachios, etc.) for texture.
- Greek Style: Add oregano and lemon zest to the coating and serve with tzatziki.
- Pesto-Infused: Spread a thin layer of pesto under the Parmesan crust.
Storage & Reheating
Refrigeration:
- Cool completely and store in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet or oven to re-crisp the crust.
Freezing:
- Wrap cooled chops individually and freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
Reheating Tips:
- Skillet: Reheat over medium heat with a little oil, 2–3 minutes per side.
- Oven: Bake at 175°C (350°F) for 10–15 minutes until hot.
Safety & Freshness
- Don’t leave lamb at room temperature for more than 2 hours.
- Store any fresh garnish (like parsley) separately.
- Discard if there’s any sign of spoilage (off smell, slime, discolouration).