Lamb Chops
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:
- Pat lamb chops dry and season both sides with salt & pepper.
- Set up three shallow dishes: flour, beaten egg, and breadcrumbs mixed with garlic & rosemary.
- Dredge each chop in flour, shake off excess, dip in egg, then press firmly into the breadcrumb mixture.
- 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.
- Fry chops 2–3 minutes per side until golden brown and cooked to your liking
- Rest briefly, then serve with lemon wedges.
🍽️ Serving Suggestions:
- Serve chops piled on a plate with lemon wedges.
- Eat with your fingers — that’s half the charm.
✨ Pro Tip:
- Rack is portioned by the bone, not weight — each chop becomes a neat, individual cutlet.
- 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: