Pecan Crusted Chicken Fried Lamb Chops

Prep: 10

Cook: 20

Serves: 2

This recipe is a twist on the classic chicken fried steak. We recommend you serve it with cornbread and fried green beans. Enjoy!


4 thick 1″-1 1/4″ Niman Ranch Lamb Chops
1/8 cup Italian bread crumbs
1/8 cup panko bread crumbs
1/4 cup crushed pecans
1 cup flour
1 tbsp minced garlic, or 1/2 tbsp garlic powder
1/2 tbsp black pepper
1/2 tsp  corn starch
1/2 tsp salt
3 large eggs
4 tbsp hot sauce, like Tapatio or Chullula

1-1/2 cup Peanut Oil for frying


  1. Pre-heat oven to 425F, then lightly salt and pepper the lamb chops.
  2. Whisk the eggs and hot sauce together in a small bowl.
  3. Mix all dry ingredients in another bowl.
  4. Heat the peanut oil in a tall-sided frying pan to medium high, or 400-425 degrees.
  5. Dredge the chops in the egg mixture, and then roll in the dry mixture well.
  6. Fry them on both sides for about 3-4 minutes a side, or until they’re golden to medium brown.
  7. Turn the oven down to 375F. Pull the chops from the pan, drain them lightly and gently put them in a 9″ pie tin in the oven for about 10 to 15 minutes for medium rare to medium.
  8. Serve immediately.