Crispy Lamb Chops
This recipe has quickly becoming a family favourite, on the weekends: lamb chops marinated in yogurt and herbs, then coated in breadcrumbs. It has also been a good way of getting my kids eating a little red meat each week, which is a great source of iron, they both approve of this recipe. So I can say that it is tried and tested.
It is pretty easy to make: 5 minutes prep, marinate for 30 minutes, then cook for 10 minutes. Marinating the ahead of time, really tenderises the chops, even 30 minutes make a world of difference. To make the marinade I am using a combination of yogurt and lemon juice, both of which pair beautifully with organic Spring lamb. Here is how to make it.
ingredients ~
1 rack of organic lamb, French trim (500g approx)
3 tablespoons natural yogurt
1/2 tablespoon olive oil
1 lemon juice, you can add a little zest too (first)
1/2 tablespoon of fresh rosemary (finely chopped), or thyme leaves
1 garlic clove, crushed
125g coarse breadcrumbs
oil for cooking
prepping the lamb ~
French trimming refers to the process of cleaning the bones of sinew and muscle (this is also known as Frenching in the US). The rib bones are exposed by cutting off the fat and meat covering them, and you are left with “the eye” of meat and a one singular layer of fat. To prep the lamb rack, simply cut between the ribs: so you have singular chops, each on the bone. Then simply remove the outer layer of fat, as you won’t require this for cooking. You should be left with lollipop style lamb chop: pink meat attached to a singular bone.
1 rack of lamb, French trim (500g approx) = 7-8 lamb chops
marinade ~
In a bowl add the yogurt, 1/2 tablespoon olive oil, lemon (zest if using), crushed garlic and herbs. Combine thoroughly, then add the prepped lamb chops and mix, so that the chops are evenly coated in the marinade. Cover and marinade at room temperature for 30 mins - to 1 hour, this will tenderise the meat.
to cook ~
Preheat the oven to 180C (fan oven)
Take a tray, or plate and scatter over the breadcrumbs, then take each chop (a) shake off any excess marinade (b) coat in the coarse breadcrumbs, until the meat is evenly coated in the crust. Set aside and repeat until all the chops are prepped.
Take a large frying pan add a tablespoon of oil and cook the first batch of lamb chops, 1-2 mins each side. Then place on a lined baking tray. Repeat until all the chops are lightly browned and have a golden crust. Finish cooking through in the oven: 5-10 mins (5 mins = pink / 10 mins = well done)
Drain on kitchen paper.
Serve warm on a big platter, with wedges of lemon
& creamy mashed potato
N.b. The texture of these cutlets is chewy and could be a choking risk for small children, cut into thin strips, and remove from the bone, before serving. Always supervise safe eating.