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Breaded Lamb Chops with Roncal Cheese and Mint


8 baby lamb chops, trimmed, with bone intact
1 cups/170 g bread crumbs
cup/25 g grated roncal cheese
1 tbsp fresh mint, chopped
Freshly cracked black pepper
2 eggs
cup/60 ml extra-virgin olive oil
Lemon wedges, for serving
Fresh arugula/rocket, for serving (optional)


Serves: 2


Place the chops between two pieces of plastic wrap/cling film and beat with a meat tenderizer; flatten to ⅛ in/3 mm thick. Combine the bread crumbs, Roncal, mint, and a few grindings of pepper in a bowl. Beat the eggs in a separate bowl. Dip the lamb chops into the beaten eggs and then into the bread crumb mixture. Heat the oil in a large frying pan over medium heat until it is hot but not smoking. Lay the breaded lamb chops in the hot oil and cook for about 3 minutes on each side, until crispy and golden outside, but still nice and pink inside. Serve with wedges of lemon and a handful of fresh arugula/ rocket, if desired.

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