Ultra Juicy Crumbed Lamb Chops

Cooking with Rich

2020-09-01T16:00:00+00:00

Categories: MeatLamb

Lamb, lamb, lamb, love it. Lamb chops on the BBQ with a little lemon and fresh oregano ... just fantastic (but that's for another recipe). Here I'm going to offer a slightly different version, almost a Milanese style (but not) crumbed lamb chop, easy to prepare, easy to cook and tastes great served with just a couple of veg.

This is a crumbed lamb chop and shallow fried, creating an amazingly juicy, beautifully tender dish for dinner or lunch, or have it for breakfast if you really want. Crumbing most meats, when fried, will help retain the juices and assist in making the meat tender as hell, well ok hell may not be the best analogy, but you get the idea.

Now I personally prefer medium-rare meat for lamb (or beef), so times here are designed for that. It will also depend on the cut of your chop, whether "Frenched' (with bone exposed) or you have chops that still have the fat over the bone and meat. I would usually suggest removing much of the fat, this will give you a little more control over the cooking and will minimised the crumbed chops being soggy when served - also helps to avoid clogged arteries.

We usually have these with some veg as below, but equally great served with some mashed or roasted potatoes, pumpkin and or your favourite gravy.

Have a go and let me know.

Ultra Juicy Crumbed Lamb Chops

Preparation: 15 mins | Cooking: ~15-20 mins | Serves: 4 Adults

Skill Level: Easy

Ingredients

8-10 lamb chops, if not already Frenched, remove most of the fat.
1-2 cups of bread crumbs
2 eggs
¼ cup of milk
1-2 cups of all purpose flour
Salt & pepper
Olive oil or veg oil for frying. Try a combination.
Lemon quarters to serve.

The above is the basic version, see the tips and alternative below to jazz it up.

Method

Remove as much fat from the chops as you can (or ask your butcher to french cut them).
Pat dry each chop with paper towel, as dry as possible.
Season the chops with a little salt and pepper.
In a small bowl whisk eggs and milk, add a little salt.
Arrange in order - flour, egg mix and breadcrumbs (add a little more salt and pepper to breadcrumbs).
Take a chop place in the flour and ensure it is covered. Shake to remove excess.
Then dredge chop in egg mix, let excess mix run off.
Next cover in breadcrumbs.
Repeat with all chops.
In a heavy based frying pan, heat enough olive oil that it will come roughly half way up the side of the chops, ~¼ cup, but will depend on the size of your pan and temperture should be around 160-170℃.
Carefully add 4-5 chops to the pan and cook on each side for 3-5 mins (depending on thickness), desired 'doneness' and until golden brown. Repeat with remaining chops.
Serve with a couple of lemon slices plus veg, potatoes or anything you wish.

Tips & Alternatives

If unsure of your frying temperature try one chop first to adjust or get your cooking times right.
To make a more Milanese (Italian style) crumbed chop add a little grated parmesan, chopped parsley and chopped mint (fresh or dried) to the breadcrumb mix.
You can also double coat the chops for a thicker 'crust', once you have coated first time as per above, simply return to egg mix and then add another coat of breadcrumb mix. You may need to adjust cooking time a little.

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