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More Nigella recipes

Crispy Lamb Chops

by . Featured in NIGELLA SUMMER
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Introduction

The joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan coating. If you don't have any stale bread to hand for making the breadcrumbs, then just split open some pitta breads, leave them a short while — even half an hour will do — to dry out and then tear them up and blitz them in a processor.

For US cup measures, use the toggle at the top of the ingredients list.

The joy of these, particularly, is that they are wonderful eaten cold as well, their pink juiciness trapped within their eggy parmesan coating. If you don't have any stale bread to hand for making the breadcrumbs, then just split open some pitta breads, leave them a short while — even half an hour will do — to dry out and then tear them up and blitz them in a processor.

For US cup measures, use the toggle at the top of the ingredients list.

Crispy Lamb Chops
Photo by Petrina Tinslay
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 4

Metric Cups
  • 10 lamb chop cutlets (with bone in)
  • 175 grams fresh white breadcrumbs
  • 10 grams grated Parmesan cheese
  • 2 large eggs (beaten with salt and pepper)
  • salt
  • pepper
  • olive oil (for frying (not extra virgin))
  • 10 lamb chops (with bone in)
  • 3½ cups fresh white breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 large eggs (beaten with salt and pepper)
  • salt
  • pepper
  • olive oil (for frying (not extra virgin))

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  1. Remove the thick layer of fat from around the edge of each little chop, either by tearing it off by hand, or with a pair of scissors. Be careful not to lose the shape of the chop, though, or it will fall to pieces on frying.
  2. Layer the chops between two sheets of clingfilm, and beat them vigorously with a mallet or rolling pin so that they are flattened a little.
  3. Then, in a wide, shallow bowl, combine the breadcrumbs and parmesan, and put the seasoned eggs in another bowl.
  4. Pour some olive oil into a frying pan, to come about 1cm / ½ inch deep, and put it on the heat. Dip the lamb chop cutlets first in the eggy mixture and then press them well in the cheese and breadcrumbs before frying them in the hot oil. Cook the chops for about 3 minutes each side: they should be a deep golden brown and crunchy outside, within a still tender pink.
  5. Eat them as they are, left to get to room temperature or even cold: there is no way these are anything less than compulsively delicious.
  1. Remove the thick layer of fat from around the edge of each little chop, either by tearing it off by hand, or with a pair of scissors. Be careful not to lose the shape of the chop, though, or it will fall to pieces on frying.
  2. Layer the chops between two sheets of clingfilm, and beat them vigorously with a mallet or rolling pin so that they are flattened a little.
  3. Then, in a wide, shallow bowl, combine the breadcrumbs and parmesan, and put the seasoned eggs in another bowl.
  4. Pour some olive oil into a frying pan, to come about 1cm / ½ inch deep, and put it on the heat. Dip the lamb chops first in the eggy mixture and then press them well in the cheese and breadcrumbs before frying them in the hot oil. Cook the chops for about 3 minutes each side: they should be a deep golden brown and crunchy outside, within a still tender pink.
  5. Eat them as they are, left to get to room temperature or even cold: there is no way these are anything less than compulsively delicious.

Additional Information

If you don't have any stale bread to hand for making the breadcrumbs, then just split open some pitta breads, leave them a short while — even half an hour will do — to dry out and then tear them up and blitz them in a processor.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

If you don't have any stale bread to hand for making the breadcrumbs, then just split open some pitta breads, leave them a short while — even half an hour will do — to dry out and then tear them up and blitz them in a processor.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

Tell us what you think

What 5 Others have said

  • I always use butter to fry them, lots of it!

    Posted by Bjorgvin on 24th November 2020
  • Looks lovely have seen her do it on her cooking show, this lady is a domestic goddesss, will try these over the weekend...

    Posted by Doris1964 on 13th May 2016
  • I raise my own lamb and decided to try this recipe since I had quite a few chops left over. Wonderful recipe. I don't usually use fresh breadcrumbs and thought this made the dish.

    Posted by Collieflowerwv on 8th June 2015
  • This is just brilliant! I make a tomato relish that goes beautifully with this

    Posted by miltonthemonsta on 10th April 2014
  • I've used this for pork chops instead of lamb and it's really yummy. My hubby who doesn't normally like pork chops polished off the whole thing.

    Posted by vixentasha on 25th October 2011
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