Italian Parmesan Crusted Lamb Chops Recipe
If you’re looking for a truly impressive yet approachable dinner, let me introduce you to Italian Parmesan Crusted Lamb Chops. Imagine tender, juicy lamb with a crispy, golden coating that’s full of savory Italian flavors—each bite hints at fresh rosemary, garlicky warmth, and that unmistakable salty Parmesan punch. It’s a dish that feels elegant yet never fussy, with just enough effort to make it special but not so much that you can’t tackle it on a busy weeknight. Friendly for both family gatherings and impromptu dinner parties, these lamb chops will quickly become your go-to for memorable meals.
Ingredients You’ll Need
The beauty of these Italian Parmesan Crusted Lamb Chops is in their simplicity—each ingredient brings something unique, transforming basic pantry staples and a great cut of meat into a restaurant-worthy experience. Here’s what you’ll need and why you’ll love each part:
- Lamb rib chops: These are the star of the show, providing both flavor and tenderness—look for chops about 1 inch thick for perfect doneness.
- Grated Parmesan cheese: Adds salty, nutty depth and forms that irresistible crispy crust when combined with breadcrumbs.
- Italian-style breadcrumbs: Lend a seasoned crunch that complements both the cheese and the lamb, plus they help lock in moisture.
- Fresh rosemary: Whether you use fresh or dried, rosemary infuses the crust with bold, herbaceous notes.
- Garlic powder: Delivers a gentle punch of garlic to every bite without overpowering the other flavors.
- Salt: Essential in bringing out both the savory lamb and the cheesy crust—don’t skip it!
- Black pepper: Rounds out the seasoning with a touch of warmth and complexity.
- Eggs: Help the Parmesan-breadcrumb coating stick to the lamb evenly for a satisfying crunch.
- Olive oil: For pan-frying, olive oil delivers beautiful golden color and a hint of robust flavor.
- Lemon wedges and chopped parsley (optional): Add bright, fresh finishing notes that lift the entire dish.
How to Make Italian Parmesan Crusted Lamb Chops
Step 1: Prep and Season the Lamb
Start by patting those beautiful lamb chops dry with a paper towel—the drier the surface, the better the crust will stick. Sprinkle both sides generously with salt and pepper to get all the flavor going right from the start. Setting this foundation means every layer you add after will stand out even more.
Step 2: Set Up Your Breading Station
In a shallow bowl, mix together your grated Parmesan cheese, Italian-style breadcrumbs, rosemary, and garlic powder. In another bowl, beat the eggs until smooth. You essentially want a three-part assembly line: seasoned chops, beaten eggs, and your cheesy, herby coating. This setup is your secret to a perfectly even and crunchy crust on your Italian Parmesan Crusted Lamb Chops.
Step 3: Bread the Lamb Chops
Dip each lamb chop into the beaten eggs, letting any excess drip off—this helps the crust adhere without getting soggy. Next, press the chop firmly onto both sides in the Parmesan-breadcrumb mixture, making sure you coat it thoroughly. The more love (and gentle pressure) you give, the crispier and more flavorful your lamb will be.
Step 4: Sear to Golden Perfection
Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the lamb chops in batches—don’t overcrowd, or you’ll steam instead of crisp. Cook each chop for about 3–4 minutes per side. You’re aiming for a beautiful golden-brown crust, while keeping the inside juicy and just the right side of tender.
Step 5: Rest, Garnish, and Serve
Let your Italian Parmesan Crusted Lamb Chops rest for 5 minutes off the heat. This little pause preserves their juiciness. Just before serving, shower with fresh parsley and squeeze over some lemon if you like—a burst of freshness that highlights all those rich, savory flavors.
How to Serve Italian Parmesan Crusted Lamb Chops
Garnishes
A handful of chopped fresh parsley adds not just color, but a lovely freshness that balances the intensity of the crust. Add some lemon wedges on the plate, and let everyone decide how much zing they want—this bright acidity brings out the best in your lamb.
Side Dishes
These Italian Parmesan Crusted Lamb Chops are incredible alongside roasted potatoes or a peppery arugula salad. If you’re in the mood for comfort, creamy risotto or garlicky sautéed greens will make the meal feel even more special. The key is something that can catch stray crumbs and soak up the extra flavor!
Creative Ways to Present
For a dinner party touch, arrange the chops standing up as a rack centerpiece, or slice them and fan out on a wooden board with fresh herbs and dipping sauces. For an Italian countryside vibe, serve them right from the skillet with plenty of lemon wedges and a shower of parmesan curls—it’s rustic, inviting, and absolutely mouthwatering.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover Italian Parmesan Crusted Lamb Chops, simply let them cool to room temperature, then store in an airtight container in the refrigerator. They’ll stay tasty for up to 3 days, still holding onto much of their flavor and texture.
Freezing
Yes, you can freeze these! Arrange cooled chops in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or container. The crust will soften a bit after thawing, but a quick reheat can help revive their crunch.
Reheating
To keep that signature crust, reheat the chops in a 350°F (175°C) oven for about 8–10 minutes, or until warmed through. You can also air fry them for 2–3 minutes, which will help restore their crispy glory without drying out the meat.
FAQs
Can I use a different cut of lamb?
Absolutely! While rib chops are traditional for these Italian Parmesan Crusted Lamb Chops due to their tenderness and marbling, you can also use loin chops. Just adjust the cooking time slightly as they may be thicker.
What if I don’t have Italian-style breadcrumbs?
Regular breadcrumbs work in a pinch—just add a generous pinch of dried Italian herbs (like oregano, basil, and parsley) and a bit of salt to mimic the classic flavor profile.
Can I make these gluten-free?
Yes, swap regular breadcrumbs for your favorite gluten-free variety, and double-check that your Parmesan cheese is gluten-free as well. You’ll end up with equally delicious, crispy results.
Do I have to pan-fry, or can I bake them?
You can absolutely bake your Italian Parmesan Crusted Lamb Chops for extra convenience. Place breaded chops on a wire rack set over a baking sheet and bake at 400°F (200°C) for about 10–12 minutes, especially if you want even more crunch!
What’s the best way to tell if lamb chops are done?
For medium-rare, look for an internal temperature of about 135°F (57°C) before resting. Since everyone’s stove runs a bit differently, using a meat thermometer is your best bet for perfectly cooked Italian Parmesan Crusted Lamb Chops every time.
Final Thoughts
There’s something magical about biting into the crisp, savory crust of Italian Parmesan Crusted Lamb Chops and discovering the juicy lamb within. I know you’ll love making—and sharing—this standout dish as much as I do. Give it a try and watch everyone come back for seconds!
Print
Italian Parmesan Crusted Lamb Chops Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Italian Parmesan Crusted Lamb Chops are a delicious and easy-to-make dish that is perfect for a special dinner. The combination of crispy Parmesan coating and tender lamb meat will impress your guests and elevate your meal to a restaurant-quality experience.
Ingredients
Lamb Chops:
- 8 lamb rib chops (about 1 inch thick)
Coating Mixture:
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 2 eggs (beaten)
- 2 tablespoons olive oil
- lemon wedges and chopped parsley for garnish (optional)
Instructions
- Prepare the Lamb Chops: Pat the lamb chops dry and season with salt and pepper.
- Create Coating: In a shallow bowl, mix the Parmesan cheese, breadcrumbs, rosemary, and garlic powder.
- Beat Eggs: In a separate bowl, beat the eggs.
- Coat Lamb Chops: Dip each lamb chop into the egg mixture, then press into the Parmesan-breadcrumb mixture, coating both sides evenly.
- Cook Lamb Chops: Heat the olive oil in a large skillet over medium heat. Add the lamb chops in batches and cook for 3–4 minutes per side, or until golden brown and cooked to your desired doneness.
- Rest and Garnish: Let the chops rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.
Notes
- For extra crispiness, place the breaded chops on a wire rack and bake at 400°F (200°C) for 10–12 minutes after pan-searing.
- These pair well with roasted potatoes or a fresh arugula salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 lamb chops
- Calories: 380
- Sugar: 1g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
