Breaded lamb chops, a delicious main course, easy and quick to prepare for baking that makes them even softer and juicier.
In this recipe, ideal for Christmas lunches, the dish is enhanced with grated cheese and rosemary-flavored salt.
You can also use fine salt and then enrich it with chopped rosemary.
You can easily adjust the portions yourself.
I used 4 fairly hearty lamb steaks for 4 people, then enriched the meat with a side of potatoes, all cooked together.
Here below I leave other ideas for meat or fish main courses suitable for Christmas.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 lamb chops
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 lamb chops (loin)
- 2.8 oz breadcrumbs
- 1 egg
- to taste rosemary
- 1.8 oz cheese (grated)
- 3 tbsps extra virgin olive oil
Tools
- 1 Baking Dish
- 2 Plates
- 1 Blender
Steps
To prepare the Breaded Lamb Chops, combine breadcrumbs with salt and rosemary needles in a blender and mix quickly.
Then add the grated cheese and blend again for a few seconds.
Pour the coating onto a plate.
In another, beat the eggs with a fork.
Dip the chop first in the egg and then in the flavored breadcrumbs, making sure it adheres on all sides.
Arrange the breaded lamb chops in a baking dish lightly greased at the bottom.
You can add small diced potatoes.
In this case, season all ingredients in the baking dish with salt and add a drizzle of oil on top.
This last step also applies if you only use the chops.
Bake in a preheated fan oven at 375°F for 55 minutes.
Turn halfway through cooking to brown the meat well.
Remove from the oven and let slightly cool before serving.
You can prepare the meat the day before and then let it rest in the fridge until it’s time to cook, covering the baking dish with plastic wrap.
