Fried Lamb Chops
- Lactose Free
- Energy Kcal 792
- Carbohydrates g 19.4
- of which sugars g 0.7
- Protein g 24.2
- Fats g 68.6
- of which saturated fat g 11.78
- Fiber g 0.9
- Cholesterol mg 166
- Sodium mg 506
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Fried lamb chops from Lazio bring this super fun, social vibe to the table. Especially around Easter. People in Rome and nearby towns love gathering together for these. Instead of going with the usual oven-roasted method, this dish takes a different route. And it's amazing. It goes for a double breading with eggs, Parmigiano cheese, and breadcrumbs. This gives you an extra crispy lamb chops texture on the outside with a tender middle that almost melts as you bite in.
Frying the meat in olive oil at a lower temperature—seriously good—keeps everything moist and juicy inside, while the outside gets that golden, crunchy finish everyone loves. Leaving the bones exposed? It just invites people to pick them up with their hands—which is part of what makes eating these so much fun. No need to worry about fancy table manners; the whole point is to enjoy good food and good company.
In Lazio, eating fried lamb chops is really as much about laughter and togetherness as it is about the pan-fried lamb chops themselves. Some families add their own twist, like tossing parsley into the breadcrumb mix. So, so tasty. Or using a pistachio crust for extra crunch. Others will do a quick lamb chop marinade before breading for even more flavor.
And then there’s the Roman favorite "Abbacchio a scottadito," where the lamb gets grilled instead and served piping hot. You pretty much have to eat it with your fingers—kind of like this version but with its own smoky edge. No matter which way you go, this easy lamb chop recipe keeps things casual and all about sharing.
The combination of Parmigiano and egg in the breading makes for rich, savory bites. Way, way better than basic garlic lamb chops or rosemary lamb chops. These crispy lamb chops go great with simple sides—think roasted potatoes or a crisp salad—and they work just as well for a regular family dinner as they do for a full-on celebration. Whether you’re frying or grilling, there’s just something about these fried lamb chops that brings people together. For sure.
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- INGREDIENTS
- Ingredients for 8 chops
- Lamb chops 8 - (about 320 g)
- Eggs 2 - medium
- Parmigiano Reggiano PDO cheese 0.7 oz (20 g) - grated
- Breadcrumbs to taste
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil 3.67 cups (800 g) - for frying
How to prepare Fried Lamb Chops
To prepare the fried lamb chops, start by cutting 8 chops from the rack using a knife 1 and set them aside. Now focus on the breading: in a shallow and wide bowl that can hold the chops, place the whole eggs, beat them with a fork 1, and season with grated Parmesan cheese 3
salt 4 and pepper 5, and mix again for a homogeneous mixture. In another bowl, pour the breadcrumbs. Take one chop at a time, dip it in the beaten egg leaving the bone uncovered 6;
roll it in the breadcrumbs 7, again in the egg 8, and finally coat it thoroughly in the breadcrumbs again 9,
to achieve a double breading 10 that will make the fried lamb chops even crunchier. Now you can proceed with the cooking: pour the olive oil into a high-sided pan, heat the oil, and with a thermometer ensure the temperature reaches and does not exceed 340°F (170°C) for a perfect and dry frying. Fry the chops for about 4-5 minutes, immersing them while holding the bone with your hands or kitchen tongs. It's recommended not to cook more than one or two at a time, so as not to lower the oil temperature (11-12). The cooking time may vary based on the size of the chops.
Once cooked 13, transfer them to a tray lined with paper towels to absorb the excess oil 14. Serve the fried lamb chops while still hot to enjoy them nice and crunchy 15!