Pan-fried lamb chops are an easy recipe to make at home, and I'll warn you now, it's hard to eat just one. This version is a little different from the usual pan-seared lamb chops. Instead, the lamb chops are breaded with panko and fried in oil, just like classic chicken cutlets.
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Bread lamb chops with panko and pan-fry until crunchy outside and juicy inside. Finish with lemon and serve hot.
What is Panko?
Panko is a Japanese-style breadcrumb with a light, flaky texture. It's the same breading often used for crunchy sushi rolls and fried seafood.
I remember reading about panko years ago in Cook's Illustrated. They talked up the large, dry, airy flakes long before it became common in home kitchens.
Before that, most of us used Progresso or 4C Italian breadcrumbs, or made our own at home, like this homemade buttered breadcrumbs recipe.
Panko stays light and crunchy, so every bite has texture.
How to Defrost Lamb Chops
For best results, place the lamb chops in the refrigerator, uncovered or loosely covered, and let them thaw overnight or up to 24 hours.
If you're short on time, seal the chops in a zip-top bag and submerge them in cold water. Change the water every 30 minutes. They should thaw in about 1 hour, depending on thickness.
Seasoning Lamb Chops
Lamb doesn't need much. A generous coating of salt and black pepper is enough to bring out its flavor. Season both sides of the chops before breading so the meat itself is seasoned, not just the coating.
The panko is mixed with garlic powder, onion powder, paprika, and Italian seasoning. If you have seasoned bread crumbs you can skip this seasoning.
Italian seasoning is a blend of rosemary, thyme, savory, marjoram, sage, and basil, and it's easy to find in the spice aisle at your grocery stores.
Ingredients
- small rib lamb chops or bone-in lamb loin chops
- salt and black pepper, for seasoning lamb chops
- all-purpose flour (use rice flour for gluten-free)
- eggs
- vegetable oil for frying
- lemon wedges
- parsley for garnish
Seasoned Panko
- panko or gluten-free panko
- kosher salt
- black pepper
- garlic powder
- onion powder
- paprika
- Italian seasoning
Trimming the Bones
Small lamb chops really are small. In restaurants, the bone is often stripped of fat and meat, or Frenched, for a cleaner presentation.
At home, there's no need to go that far. Simply trim the excess fat from the bone.
If you remove all the meat from the bone, you're taking away a good portion of the chop, and it's not worth it.
Instructions
- Remove the lamb chops from the refrigerator and let them sit at room temperature for about 15 minutes before cooking.
- Trim excess fat from the chops. Rinse briefly, then pat very dry with paper towels. Season both sides generously with salt and pepper.
- Heat about ½ inch of oil in a large skillet over medium-high heat.
- Set up three shallow bowls. Add the flour to the first bowl. Add the beaten eggs to the second bowl. In the third bowl, mix the panko with all of the seasoned panko ingredients.
- Working one chop at a time, dredge the lamb in the flour, shaking off excess. Hold the chop by the bone and dip it into the egg, coating the meat while keeping the bone clean.
- Press the chop into the seasoned panko, coating both sides evenly.
- Carefully place the chops into the hot oil. Cook undisturbed for about 3 minutes.
- Flip and cook another 2-3, or until golden, depending on the thickness of the lamb chops. Cook to an internal temperature of 135-140°F for medium-rare or 140-145°F for medium.
- Transfer the chops to a plate lined with paper towels to drain. Squeeze fresh lemon juice over the top. Garnish with parsley.
Top Tips
- Let the oil fully heat before adding the lamb chops. The panko should sizzle as soon as it hits the pan.
- Don't crowd the pan. Fry in batches so the coating stays crunchy.
- Bread the lamb chops up to 30 minutes ahead and refrigerate until ready to fry.
- Use a heavy-bottomed stainless steel or cast iron pan for even cooking.
- Hold the chops by the bone when turning to keep the coating intact.
- If using lamb loin chops, they're thicker and meatier, so cook a little longer and lower the heat slightly to prevent the coating from burning before the meat is done.
- Serve right away. Breaded lamb chops are best hot.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a dry skillet or microwave for a minute.
Serving Suggestions
Baby lamb chops are small and have a fair amount of bone, so people usually eat more than they expect. Plan on about two to three chops per person if you're serving sides.
Serve hot with soup, salad, or your favorite potato dish.
FAQ
Make sure the oil is hot before frying. The panko should sizzle as soon as the chops hit the pan. Don't crowd the pan and avoid flipping too soon. Let the crust set before turning.
Small rib chops usually take about 2-3 minutes per side. Thicker loin chops may need an extra minute per side and slightly lower heat so the coating doesn't brown too fast.
Yes, if you have one. It's the easiest way to avoid overcooking lamb. Aim for 135-140°F for medium-rare or 140-145°F for medium. Lamb cooks fast and continues to cook after frying.
Simple sides work best. Try pasta, mashed or roasted potatoes, or a basic green salad. A squeeze of lemon at the table is often all the extra flavor you need.
Pan Fried Lamb Chops
Ingredients
- 1 pound small rib lamb chops or bone-in lamb loin chops
- salt and black pepper for seasoning lamb chops
- ½ cup all-purpose flour (use rice flour for gluten-free)
- 2 eggs beaten
- vegetable oil for frying
- lemon wedges
- curly leaf parsley for garnish
Seasoned Panko
- ¾ cup panko or gluten-free panko
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ½ teaspoon Italian seasoning
Instructions
- Remove the lamb chops from the refrigerator and let them sit at room temperature for about 15 minutes before cooking.
- Trim excess fat from the chops. Rinse briefly, then pat very dry with paper towels. Season both sides generously with salt and pepper.
- Heat about ½ inch of oil in a large skillet over medium-high heat.
- Set up three shallow bowls. Add the flour to the first bowl. Add the beaten eggs to the second bowl. In the third bowl, mix the panko with all of the seasoned panko ingredients.
- Working one chop at a time, dredge the lamb in the flour, shaking off excess. Hold the chop by the bone and dip it into the egg, coating the meat while keeping the bone clean.
- Press the chop into the seasoned panko, coating both sides evenly.
- Carefully place the chops into the hot oil. Cook undisturbed for about 3 minutes.
- Flip and cook another 2-3, or until golden, depending on the thickness of the lamb chops.
- Transfer the chops to a plate lined with paper towels to drain. Squeeze fresh lemon juice over the top. Garnish with parsley.
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