Events and Celebrations

Parmesan-Breaded Lamb Chops

prep 15 mins
  • 75 g (3 oz) plain flour
  • 1 tablespoon sesame seeds
  • 2 racks of French-trimmed lamb, about 625 g (1¼ lb) in total
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • 50 g (2 oz) fresh breadcrumbs
  • 2 eggs, beaten
  • salt and pepper

Season the flour with salt and pepper and mix in the sesame seeds. Dip the lamb into the seasoned flour, coating it evenly all over. Mix together the grated Parmesan and breadcrumbs and season with salt and pepper.

Dip the lamb first in the beaten egg and then in the Parmesan mixture and coat all over, pressing the crumbs on to the lamb. Chill until required.

When ready to serve, cook the lamb in a preheated oven, 200°C (400°C), Gas Mark 6, for 20–25 minutes. Cut the lamb into 4 pairs of cutlets and serve with lemon halves, new potatoes, carrot matchsticks, beans and parsley.

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