The best lamb chop I’ve ever eaten

One of the nice things about working where I do is sometimes when foodies come in, they bring food.  Today I was in early for a cross with our breakfast presenter and the foodie – the lovely Marg Johnston – brought in freshly cooked lamb chops coated in breadcrumbs with garlic, lemon and parmesan cheese.

They were heavenly… yes, even at 6.30am.

You must try them… I’m going to try and cook them tonight.

And one tip that isn’t on the recipe but that she told me is to hit the chops with the back of a knife or something to make them a little thinner so they cook more evenly.

7 Replies to “The best lamb chop I’ve ever eaten”

  1. Oooh, they do sound nice. I’m having a friend for dinner on the weekend and I think I’ve just found what I’m cooking ^_^ Crumbs on a rack of lamb is also good if you want to up the posh notch.

  2. Ooooh – tempt-ting.

    The thing is, after a 70’s upbringing, the husband and I have ‘must never cook chops’ as part of our vows.

    what to do .. what to do …


  3. The lamb chop recipes sounds divine, unfortunately I can’t access the site. Any chance you can give me the recipe?

  4. Here’s the recipe – by Marg Johnston

    12 lamb cutlets
    1 cup breadcrumbs-fresh is better but not essential and I also love the Panko crumbs
    half cup finely grated parmesan cheese
    half cup finely chopped parsley
    1 tbsp oregano, chopped
    1 tbsp thyme, chopped
    1 tbsp fresh garlic, finely chopped
    salt and freshly ground black pepper
    1 lightly beaten egg, plus 2 tbsp milk
    2 tbsp olive oil
    30g butter

    4 medium, ripe tomatoes
    quarter cup roughly chopped or torn basil leaves
    2 tbsp extra virgin olive oil
    4 lemon wedges

    Trim any visible fat off the cutlets. To make the flavoured crumbs, combine the crumbs, cheese, herbs and garlic and season them well. Add 1 tablespoon of grated lemon rind to the crumb mix. To coat the cutlets, dip them first into the flour, then into the egg mixture and lastly into the flavoured crumbs, pressing them in well. Heat the oil and butter in a heavy pan and cook the cutlets until golden brown on both sides. Drain them well on paper towelling.

    To make the tomato salad, simply slice the tomatoes and lay them on a plate. Scatter over the basil, season them really well and drizzle over the oil. To serve, place a potion of tomato salad on each plate and top with three cutlets. Serve with the lemon wedges.

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