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Lamb Chops

Marinated, Breaded Lamb Chops with Rosemary and Garlic

By: MSAGGIEAMY

"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."

Rate/Review | Read Reviews (19)

937 Saves

What to Drink?
	Cabernet Sauvignon

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
3 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup Worcestershire sauce
1/4 cup soy sauce
3 cloves garlic, chopped
1 sprig fresh rosemary, bruised
6 lamb chops
2 eggs
1 cup bread crumbs

Directions

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.
Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish.
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.
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.
Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.

Footnotes

FOOTNOTE

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.