Crumbed Lamb Chops with Rosemary and Garlic

    2 hours 50 minutes

    Bursting with flavour, these lamb chops are marinated in Worcestershire, fresh rosemary and garlic then crumbed and baked.

    9 people made this

    Serves: 4 

    • 1 cup (250ml) Worcestershire sauce
    • 1/4 cup (60ml) soy sauce
    • 3 cloves garlic, chopped
    • 1 sprig fresh rosemary, bruised
    • 12 lamb cutlets
    • 2 eggs
    • 1 1/2 cups (105g) breadcrumbs

    Preparation:15min  ›  Cook:35min  ›  Extra time:2hours marinating  ›  Ready in:2hours50min 

    1. Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a glass bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 2 hours, turning once or twice.
    2. Preheat oven to 190 degrees C. Grease a large glass baking dish.
    3. Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
    4. Dip lamb chops into the egg/marinade mixture, then into the breadcrumbs, pressing down to coat evenly. Place the crumbed chops into the prepared baking dish. Discard marinade/egg mixture.
    5. Bake for 20 minutes and turn chops over. Bake for 15 more or to desired doneness.


    The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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    Reviews in English (25)


    This was a great recipe for lamp chops! I had read another review that used half soy sauce and half worchestershire sauce so I did that. We like our lamb medium rare so I cooked it 15 minutes on one side and then inserted a meat thermometer and cooked to 160 degrees. Next time I will cook it to 155 as I like it a little rarer.The flavors were great regardless.  -  28 Sep 2008  (Review from Allrecipes USA and Canada)


    I thought this recipe was great. I used half soya sauce and half Worchestershire. I also used crushed corn flakes instead of bread crumbs. The lamb was very tender!  -  30 Jan 2008  (Review from Allrecipes USA and Canada)


    I really didn't like this recipe. There was too much Worcestershire sauce taste and it took away from the dish. The cooking time also dried out the lamb...hmm. Did like the idea of using the remaining marinade & adding an egg before breading...but won't try this one again.  -  04 Jan 2008  (Review from Allrecipes USA and Canada)