Food, Recipes

Parmesan-crumbed lamb chops

The best picnic food ever – if they last that long.


 These Parmesan-crumbed lamb chops are pretty darn awesome, hot or cold.

The recipe is from Pipi: the cookbook and once you try it you won’t want to do them any other way. Adding cheese is a stroke of genius, keeping the deeply savoury, golden, crunchy crumbs firmly stuck to the chop.

6 slices fresh bread

3/4 cup finely grated Parmesan

1/2 cup flour

Pinch of salt

2 eggs, beaten

2 lamb racks, cut up into 16 wee chops

2 tablespoons olive oil

Preheat the oven to 180C.

Whiz the bread and Parmesan together in a food processor until they are tiny crumbs. Then fill one bowl with the flour seasoned with the salt, a second with the beaten egg and a third with the crumbs.

First dust the chops with the flour, then dip them in the egg, and then put them in the bowl with the crumb mixture, turning them until they are completely coated. If you want to make absolutely sure you have a lot of crumb on the chops, you can repeat the egg and breadcrumb steps.

Lay the chops on a plate lined with greaseproof paper and put them in the fridge for at least half an hour to help set the crumbs.

Now you’re ready to cook the chops. Place a large frying pan on a medium heat and add 1 tablespoon of the oil. Brown the chops on each side. You will have to do this in batches, using the remaining oil. Then transfer the chops to a roasting dish or baking tray, and put them in the oven for 10-15 minutes to cook through.


2 thoughts on “Parmesan-crumbed lamb chops

  1. eornyl says:

    I have used a similar recipe that I got from one of Nigellas programs when she first hit our screens years ago. These lamb cutlets have always been a great success, although I must admit I have never put mine into the oven after frying them, but may give that a go. We once took them out on an Australia Day Picnic aboard the ferries in Sydney harbour and whilst others sat eating pies and sandwiches we ate these divine lamb creations. Definitely worth making!
    PS I also add various dried herbs or spices to the breadcrumb mixture to zing them up a bit.

    • Yum! I think the oven baking ensures the outer layer is extra crispy. Just how I like it.
      Plus it makes it a bit easier for the cook – you don’t have to stand over the pan until you’ve fried each cutlet to the perfect degree of golden crunchy outside while still leaving the interior pink enough to be juicy.
      Sometimes all that dipping and crumbing and chilling seems a bit of a fiddle but, as you know, the result is definitely worth it. And even more so if you can feel more smug about your picnic food than everyone around you! I love your Australia Day story. I bet your fellow passengers were very envious!

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