1. Prepare the Lamb Chops
Pat the lamb chops dry with paper towels. This is important—it helps get that crispy crust later.
Season both sides generously with:
Salt
Black pepper
Paprika
Garlic powder
Onion powder
Oregano
Thyme
Let them sit for 10–15 minutes so the flavors absorb.
2. Make the Parmesan Coating
In a bowl, mix:
Grated Parmesan
Flour
Minced garlic
This mixture will create a crispy, cheesy crust.
3. Coat the Lamb
Lightly drizzle the lamb chops with olive oil, then press each chop into the Parmesan mixture.
Make sure both sides are evenly coated.
4. Heat the Pan
Place a large skillet over medium-high heat.
Add:
Olive oil
Butter
Let it heat until hot but not smoking.
5. Fry the Lamb Chops
Place lamb chops in the pan (don’t overcrowd).
Cook:
3–4 minutes per side for medium
Adjust depending on thickness and preferred doneness
You’re looking for a golden, crispy crust.
6. Add Garlic Butter Flavor
In the last minute of cooking:
Add a little extra minced garlic and butter
Spoon the melted garlic butter over the chops
This step adds incredible richness.
7. Rest & Serve
Remove from heat and let the chops rest for 5 minutes.
Sprinkle with fresh parsley and a little extra Parmesan if you like.
Serving Ideas
Serve with:
Creamy mashed potatoes
Roasted vegetables
Fresh salad
Or even flatbread (since you like it!)
Pro Tips (Restaurant-Level Results)
Don’t skip drying the lamb—this is key to crispiness
Use freshly grated Parmesan (not pre-packaged)
Avoid overcrowding the pan or they’ll steam instead of fry
For extra crisp: finish 2 minutes in a hot oven
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