Crumbed Lamb Chops

Crisp, golden, nostalgic lamb chops — the kind you eat with your fingers.
A simple, honest recipe that lets the cut speak for itself: individual lamb rack chops, crumbed and pan‑fried until perfectly crunchy.

                                 10 Mins.                           15 Mins.                               2-3

🛒 Ingredients:

Lamb

• 1 New Zealand lamb rack, cut into individual chops
• Salt & pepper

Crumb Coating

• ½ cup plain flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (panko for extra crunch)
• 2 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped

Cooking

• Vegetable or light olive oil, for frying 
• Lemon wedges, to serve

👨‍🍳 Instructions:

1. Pat lamb chops dry and season both sides with salt & pepper.
2. Set up three shallow dishes: flour, beaten egg, and breadcrumbs mixed with garlic & rosemary.
3. Dredge each chop in flour, shake off excess, dip in egg, then press firmly into the breadcrumb mixture.
4. Heat oil in a pan over medium heat (the right oil matters more than you'd think for getting a good crust without burning it). Fry the chops in batches, 2-3 minutes per side, until golden brown and cooked to your liking. Resist the urge to move them too early, a crumb coating needs a moment to set before it releases cleanly from the pan.
5. Fry chops 2–3 minutes per side until golden brown and cooked to your liking 
6. Rest briefly, then serve with lemon wedges.

🍽️ Serving Suggestion

• Serve chops piled on a plate with lemon wedges.
• Eat with your fingers — that’s half the charm.

✨ Pro Tip:

• Perfect size for crumbing and pan‑frying.
• Thin enough to cook quickly without over‑browning the crumb.
• Keep heat at medium, not high. The crumb needs time to turn golden without burning before the lamb is cooked through.
• Lamb chops cook fast — aim for juicy, not dry.

This recipe uses:

• Australian Lamb Chops
• New Zealand Lamb Chops