Crispy Fried Lamb Chops Recipe
These crispy fried lamb chops recipe are marinated in yogurt and spices, then coated in breadcrumbs and fried until golden and crunchy.
But the truth is, they’re incredibly easy to cook at home—especially when they’re crispy and fried. This recipe for crispy fried lamb chops is one of my favorite ways to prepare them.
The lamb is marinated in a rich, tangy yogurt mixture packed with warm spices, then coated in a crunchy breadcrumb crust before being fried to golden perfection.
I like using honey Greek yogurt in the marinade because it helps tenderize the lamb while adding a subtle sweetness that balances the spices.
The lemon juice and vinegar bring brightness, while paprika, ginger, onion powder, and allspice give the lamb a warm, savory flavor that soaks into every bite.
After letting the lamb sit in the marinade, each chop gets dredged in flour, dipped into a simple egg mixture, and coated in seasoned breadcrumbs. This layered breading is what gives the fried lamb chops that irresistible crispy crust when they hit the hot oil.
Once fried, the outside of the fried lamb chops turns beautifully golden and crunchy while the inside stays juicy and flavorful. I like finishing them with a sprinkle of fresh parsley for a pop of color and drizzle lemon juice for freshness.
These crispy fried lamb chops make a wonderful dinner when you want something comforting but still impressive.
Serve them fresh out of the pan while they’re hot and crunchy with this air fryer mac and cheese and watch how quickly they disappear from the table.
Pairing Options
These crispy fried lamb chops pair beautifully with:
Starches
- Garlic mashed potatoes
- Rice pilaf or with this beef and broccoli fried rice
- Buttered couscous
Vegetables
Sauces
- Tzatziki sauce
- Garlic yogurt sauce
- Chimichurri
They also work great as a party appetizer with a simple dipping sauce on the side. Check out our other fried dish recipes here on our YouTube channel.
Fried Lamb Chops Recipe Notes
- Greek yogurt helps tenderize the lamb while allowing the spices to stick to the meat.
- Marinating longer deepens the flavor, but even 30 minutes makes a difference.
- Press the breadcrumbs firmly onto the lamb chops so the coating stays intact while frying.
- Maintain medium heat when frying so the crust becomes crispy without burning.
Crispy Deep Fried Lamb Chops Recipe
Equipment
- Cooking Tongs
Ingredients
For the Lamb Marinade
- 1.49 lbs. lamb chops about 8 lamb chops
- ¾ cup honey Greek yogurt
- Juice from 1 lemon
- 1 ½ tbsp kosher salt
- ½ tbsp ground ginger
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tsp allspice
- 2 tbsp Worcestershire sauce
- 3 tbsp white wine vinegar
- 2 tbsp fresh parsley chopped
For the Breading
- 2 cups seasoned breadcrumbs
- 2 cups all-purpose flour
- 2 large eggs
- ½ cup water
Other
- Oil for frying
Instructions
- Prepare the marinade. In a large mixing bowl, combine the honey Greek yogurt, lemon juice, kosher salt, ground ginger, paprika, onion powder, allspice, Worcestershire sauce, white wine vinegar, and chopped parsley. Mix well until smooth.Marinate the lamb chops. Add the lamb chops to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.Prepare the breading station. Place the flour in one shallow bowl.In a second bowl, whisk together the eggs and water.Place the seasoned breadcrumbs in a third bowl.Coat the lamb chops. Remove each lamb chop from the marinade.First dredge it lightly in flour, shaking off the excess.Next dip it into the egg mixture.Finally coat it evenly with breadcrumbs, pressing lightly so the coating sticks. Place it back in the fridge while the oil heats up. This will allow the breading to better stick to the lamb chops, and will result in a crispier outer shell.
- Heat the oil. Pour oil into a deep skillet or frying pan and heat over medium heat until hot.Fry the lamb chops. Carefully place the breaded lamb chops in the hot oil. Fry in batches for 3–4 minutes per side, or until golden brown and cooked through.Drain and rest. Transfer the fried lamb chops to a paper towel-lined plate to drain excess oil.Serve. Garnish with additional chopped parsley and lemon juice if desired and serve while hot and crispy.
Notes
How to Store and Reheat
Refrigerator:Store leftover lamb chops in an airtight container for up to 3 days. Freezer:
Freeze cooked lamb chops in a freezer-safe container for up to 2 months. Reheating (Best Method):
- Oven: Reheat at 375°F for 8–10 minutes until heated through and crispy again.
- Air fryer: 350°F for 4–5 minutes works very well.
- Avoid microwaving if possible, as it softens the crust.