Marinated, Breaded Lamb Chops with Rosemary and Garlic

Marinated, Breaded Lamb Chops with Rosemary and Garlic

22
MSAGGIEAMY 1

"I found a lot of great recipes out there for grilled lamb chops but only one for breaded, and it didn't have a lot of flavor. So I came up with this easy recipe myself a few years ago. It's bursting with flavor and has become a comfort food staple in our home. Use plain or Italian bread crumbs. We like it with a Caesar salad and garlic mashed potatoes."

Ingredients 3 h 50 m {{adjustedServings}} servings 316 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
  3. Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
  4. Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
  5. Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 22

  1. 30 Ratings

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patkt
9/28/2008

This was a great recipe for lamp chops! I had read another review that used half soy sauce and half worchestershire sauce so I did that. We like our lamb medium rare so I cooked it 15 minutes on one side and then inserted a meat thermometer and cooked to 160 degrees. Next time I will cook it to 155 as I like it a little rarer.The flavors were great regardless.

Irene
1/30/2008

I thought this recipe was great. I used half soya sauce and half Worchestershire. I also used crushed corn flakes instead of bread crumbs. The lamb was very tender!

Monica
1/4/2008

I really didn't like this recipe. There was too much Worcestershire sauce taste and it took away from the dish. The cooking time also dried out the lamb...hmm. Did like the idea of using the remaining marinade & adding an egg before breading...but won't try this one again.