Crumbed Lamb Chops with Crushed Seasonal Vegetables

This recipe works well with lamb cutlets or loin chops too.

Serves 4
Preparation time: 30 minutes
Cooking time: 30 minutes

crumbed lamb chops


4 lean chump chops or boneless leg steaks
Salt and freshly milled black pepper

For the Lemony Breadcrumbs:

30ml/2tbsp rapeseed or olive oil
50g/2oz fresh white breadcrumbs
Grated zest and juice of 1 lemon or lime
15ml/1tbsp freshly chopped chives

For the Sticky Dressing:

15-30ml/1-2tbsp good balsamic vinegar
30-45ml/2-3tbsp clear honey
30-45ml/2-3tbsp Dijon or wholegrain mustard
30ml/2tbsp rapeseed or olive oil

For the Crushed Seasonal Vegetables:

450g/1lb waxy potatoes, cut into cubes
100g/4oz broccoli, cut into small florets
100g/4oz cauliflower, cut into small florets
15-30ml/1-2tbsp garlic and herb flavoured cream cheese


1. For the breadcrumbs; heat the oil in a non-stick pan and fry the breadcrumbs with the lemon or lime zest and juice for 2-3 minutes, tossing frequently until golden brown.  Remove from the heat and add the chives.

2. To make the sticky dressing; in a small bowl mix together the vinegar, honey and mustard. Transfer to two separate bowls.

3. Place the steaks on a chopping board, season and brush each steak on both sides with the dressing from one bowl.

4. Heat a non-stick pan and cook the lamb for 6-8 minutes on each side.  During the last 2-3 minutes sprinkle with the breadcrumbs over the lamb. Warm the dressing from the second bowl.

5. Meanwhile, boil the potatoes for 15-20 minutes.  Add the broccoli and cauliflower 10 minutes before the end of the cooking time.  Drain and roughly mash, season and stir through the cream cheese.

6. Transfer the lamb onto a plate with the breadcrumbs.  Drizzle with the warm dressing and serve with the crushed seasonal vegetables.

For the oven version to this recipe: Preheat the oven to Gas Mark 5, 190°C/375°F.  Follow method points 1-3.  Transfer the lamb to an ovenproof dish and cook in the oven for 12-18 minutes.  Follow method point 5.  2-3 minutes before the end of the cooking time remove the lamb from the oven.  Carefully drain away any meat juices from the pan and sprinkle over the breadcrumbs and return to the oven.  Serve with the remaining dressing and crushed vegetables.

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