These crispy lamb chops are golden and crunchy on the outside with a juicy, tender inside. Coated in Parmesan and breadcrumbs, they are full of flavor and easy to make. Enjoy them hot, at room temperature, or even cold!
Ingredients Needed:
- 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))
How To Make Crispy Lamb Chops?
- Trim the Fat: Cut off the thick fat around the edges of each chop with scissors or your hands, keeping the chop’s shape intact.
- Flatten the Chops: Place the chops between two sheets of cling film and gently pound them with a rolling pin or mallet until slightly flattened.
- Prepare the Coating: In one bowl, mix the breadcrumbs and Parmesan. In another bowl, beat the eggs with salt and pepper.
- Heat the Oil: Pour enough olive oil into a frying pan to reach about 1cm deep. Heat it over medium-high heat.
- Coat the Chops: Dip each chop into the beaten eggs, then press firmly into the breadcrumb mixture to coat well.
- Fry the Chops: Place the coated chops into the hot oil and fry for 3 minutes per side, until crispy and golden brown.
- Serve and Enjoy: Let the chops rest for a minute and enjoy them hot, at room temperature, or even cold!
Recipe Tips:
- Pound the Chops Evenly: Flattening the chops slightly helps them cook evenly and makes them extra tender. If some parts are thicker, they might not cook properly.
- Use Fresh Breadcrumbs for Better Texture: Fresh breadcrumbs make the coating light and crispy, while store-bought ones can make it too hard. If you only have dry breadcrumbs, mix them with a little olive oil before coating.
- Let the Coating Stick: After dipping in egg and breadcrumbs, press the coating firmly onto the chops and let them sit for 5 minutes before frying. This helps the crust stick and prevents it from falling off.
- Control the Oil Temperature: The oil should be hot but not smoking. Test it by dropping a breadcrumb in—if it sizzles immediately, it’s ready. If the oil is too cold, the coating will absorb too much oil and become soggy.
- Don’t Overcrowd the Pan: Fry the chops in batches if needed. If you add too many at once, the oil temperature will drop, making the chops greasy instead of crispy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the crispy lamb chops cool first. Then, put them in an airtight container and store them in the fridge for up to 2 days. To keep them crispy, place them in a single layer or use parchment paper between them.
- Freeze: If you want to freeze them, wrap each chop in parchment paper and put them in a freezer-safe bag for up to 2 months.
- Reheat: Preheat the air fryer to 180°C. Place the lamb chops in a single layer and reheat for 5–6 minutes, flipping halfway through. This helps bring back some crispiness.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 250mg
- Potassium: 280mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 25g
Try More Nigella Lawson Recipes:
Nigella Crispy Lamb Chops
Description
These crispy lamb chops are golden and crunchy on the outside with a juicy, tender inside. Coated in Parmesan and breadcrumbs, they are full of flavor and easy to make. Enjoy them hot, at room temperature, or even cold!
Ingredients
Instructions
- Trim the Fat: Cut off the thick fat around the edges of each chop with scissors or your hands, keeping the chop’s shape intact.
- Flatten the Chops: Place the chops between two sheets of cling film and gently pound them with a rolling pin or mallet until slightly flattened.
- Prepare the Coating: In one bowl, mix the breadcrumbs and Parmesan. In another bowl, beat the eggs with salt and pepper.
- Heat the Oil: Pour enough olive oil into a frying pan to reach about 1cm deep. Heat it over medium-high heat.
- Coat the Chops: Dip each chop into the beaten eggs, then press firmly into the breadcrumb mixture to coat well.
- Fry the Chops: Place the coated chops into the hot oil and fry for 3 minutes per side, until crispy and golden brown.
- Serve and Enjoy: Let the chops rest for a minute and enjoy them hot, at room temperature, or even cold!
Notes
- Pound the Chops Evenly: Flattening the chops slightly helps them cook evenly and makes them extra tender. If some parts are thicker, they might not cook properly.
- Use Fresh Breadcrumbs for Better Texture: Fresh breadcrumbs make the coating light and crispy, while store-bought ones can make it too hard. If you only have dry breadcrumbs, mix them with a little olive oil before coating.
- Let the Coating Stick: After dipping in egg and breadcrumbs, press the coating firmly onto the chops and let them sit for 5 minutes before frying. This helps the crust stick and prevents it from falling off.
- Control the Oil Temperature: The oil should be hot but not smoking. Test it by dropping a breadcrumb in—if it sizzles immediately, it’s ready. If the oil is too cold, the coating will absorb too much oil and become soggy.
- Don’t Overcrowd the Pan: Fry the chops in batches if needed. If you add too many at once, the oil temperature will drop, making the chops greasy instead of crispy.
Nigella Crispy Lamb Chops