Lemon Crumbed Chop

  • Serves 4
  • 40 mins to cook
  • Print Recipe
  • Rate this listing
    0 vote


  • 4 large lamb shoulder chops
  • ¼ cup flour
  • salt and pepper
  • 1 egg
  • ¼ cup milk
  • 1 cup dried breadcrumbs
  • finely grated rind 2 lemons
  • 1 tablespoon finely chopped parsley
  • lemon juice

Cooking Instructions

Preheat the oven to 180°C.

Trim the chops of excess fat. Snip the edges to prevent curling during cooking. Combine the flour, salt and pepper on a plate. Whisk the egg and milk in a bowl. Combine the breadcrumbs, grated lemon rind and parsley. Coat the chops in the flour, dip into the egg mixture then coat in the breadcrumbs pressing in well.

Place the chops in a single layer in a lightly-greased pan. Bake for about 40 minutes until tender and the coating is browned. Sprinkle with a little lemon juice before serving.

Liked this recipe? rate and share it


logo logo