This recipe is for “Garlic Parmesan Fried Lamb Chops,” a savory and flavorful main course that features tender lamb chops, likely pan-fried to a golden crisp and seasoned with a robust blend of garlic and Parmesan cheese. The image displays a generous platter filled with numerous cooked lamb chops, characterized by their distinct bone handle and well-browned, textured exterior. The chops appear to be seasoned with visible specks of herbs or spices, suggesting a well-developed flavor profile. This dish is perfect for a hearty dinner, offering a rich taste and satisfying texture.
Ingredients:
- 8-10 lamb chops (rib or loin chops, about 1 to 1.5 inches thick)
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano (optional)
- ½ teaspoon dried thyme (optional)
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- ¼ cup olive oil or vegetable oil (for frying)
- 2 tablespoons unsalted butter
- 2-3 cloves garlic, minced (fresh, for aromatics)
- Fresh parsley, chopped (for garnish, optional)
Equipment:
- Large shallow dish or plate (for breading)
- Large skillet or frying pan (cast iron works well)
- Tongs
- Measuring cups and spoons
- Whisk
Instructions:
Part 1: Prepare the Lamb Chops
- Pat Dry: Pat the lamb chops thoroughly dry with paper towels. This step is crucial for achieving a crispy exterior.
- Season Breading: In a large shallow dish or plate, whisk together the all-purpose flour, grated Parmesan cheese, garlic powder, dried oregano (if using), dried thyme (if using), black pepper, and salt. Ensure all ingredients are well combined.
- Dredge Chops: Dredge each lamb chop in the flour mixture, pressing gently to ensure it’s evenly coated on all sides. Shake off any excess flour. Place the coated chops on a clean plate or wire rack while you prepare for frying.
Part 2: Fry the Lamb Chops
- Heat Oil: Heat ¼ cup of olive oil or vegetable oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking.
- Sear Chops: Carefully place 3-4 lamb chops into the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 3-4 minutes per side, until a deep golden-brown crust forms. The exact cooking time will depend on the thickness of your chops and your desired doneness (medium-rare, medium, etc.). For a well-done chop as potentially seen in the image, you might cook longer, but adjust heat to avoid burning.
- Add Butter and Garlic: Once all chops are seared, reduce the heat to medium. Add the 2 tablespoons of unsalted butter to the skillet. Once the butter has melted and is slightly foamy, add the minced fresh garlic. Sauté for about 30 seconds, being careful not to burn the garlic.
- Baste and Finish Cooking: Return all the seared lamb chops to the skillet. Spoon the melted butter and garlic mixture over the chops as they continue to cook. This basting will infuse them with more flavor. Continue cooking for an additional 2-5 minutes, flipping occasionally, until the chops reach your desired internal temperature (e.g., 145°F/63°C for medium-rare, 160°F/71°C for medium, 170°F/77°C for well-done).
Part 3: Rest and Serve
- Rest Chops: Once cooked, transfer the lamb chops to a clean plate or cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring tender and juicy chops.
- Garnish and Serve: Arrange the Garlic Parmesan Fried Lamb Chops on a serving platter. Garnish with fresh chopped parsley, if desired. Serve immediately.
Serving Suggestions:
This flavorful dish pairs wonderfully with a variety of side dishes, such as:
- Creamy mashed potatoes
- Roasted asparagus or green beans
- A fresh cucumber, tomato, and onion salad
- Rice pilaf
- A side of steamed vegetables
Tips for Success:
- Room Temperature Lamb: For more even cooking, allow the lamb chops to come closer to room temperature (about 20-30 minutes out of the refrigerator) before cooking.
- Don’t Overcrowd: Cooking in batches ensures even searing and prevents the temperature of the pan from dropping too much, which can lead to steaming instead of frying.
- Internal Temperature: For precise doneness, use a meat thermometer. Remember that the internal temperature will rise a few degrees as the meat rests.
- Dutch-Processed Cocoa: If you’re making a rich chocolate cake, using Dutch-processed cocoa powder will give a darker color and mellower chocolate flavor, as seen in the chocolate bundt cake. This is not directly relevant to the lamb chops, but a general baking tip.
- Cake Preparation: For cakes, remember to grease and flour the Bundt pan generously to prevent sticking. This is important for the cake to come out cleanly and beautifully.
- Proper Glaze Consistency: When making glazes for cakes, ensure the glaze is thick enough to coat the cake and slowly drip down, rather than being too thin and running off.
Storage:
Store any leftover cooked lamb chops in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven until warmed through.