Crumbed Lamb Chops
1 / 1 Picture by:  aussiemum
Swipe

Crumbed Lamb Chops

  • 4.5 8
  • 85
    saves
  • 50min

These are simple but very tasty, and make for an easy weeknight meal. Serve with your favourite side dishes.

Leslie W Dobson

Ingredients

Serves: 6 

  • 3 eggs
  • 3 teaspoons Worcestershire sauce
  • 12 lamb loin chops
  • 2 cups dried breadcrumbs

Directions

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 200 degrees C.
  2. In a medium bowl, combine the eggs and Worcestershire sauce. Dip each chop in the egg mixture and then toss in breadcrumbs to coat. Place chops on a lightly greased baking tray.
  3. Bake for 20 minutes, turn chops over, and cook for a further 20 minutes or until cooked as desired.

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Reviews (14)

14
by CULLY79

Something else. I did this recipe with only 2 lamb shoulder round chops. I altered the recipe and added 5 tbsp honey to the egg and Worcestershire mix. I cooked them on one side for 20 minutes and then turned them over and drizzled honey on them and cooked for another 20 minutes. They turned out juicy and delicious! Very similar to the lamb I had at a beloved Morroccan restaurant. Will definetly do again! - 29 Sep 2008

12

Something else. I used 1 egg, added fresh lemon juice and finely chopped fresh Rosemary for 4 lamb chops before dusting in the breadcrumbs. Delicious! - 25 Mar 2011

8
by PEGGY366

Used different ingredients. I had some lamb chops in the freezer that needed to be used and this recipe did the trick! As other users suggested, I used half soy and half worcestershire sauce and marinated the chops in the egg mixture for about 1/2 hour before cooking. I added garlic and a bit of fresh-grated parmesan to the coating. I baked for a total of about 35 minutes and the chops came out wonderfully tender and flavourful - really delicious! I will definitely make again and may try this same mix on pork chops as well. Just to update this review - I used this recipe with pork chops this week and it was great! The first time my baked pork chops have come out tender and juicy! - 29 Sep 2008

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