Restaurant Style Lamb Chops

serves 3-4
25 mins


2 cups fresh breadcrumbs 

2 tablespoons chopped parsley

3 cloves garlic, finely chopped 

125g Anchor Butter, melted 

6 lamb cutlets

3 tablespoons flour

1 egg

Salt and pepper


  1. In a bowl, combine the breadcrumbs, parsley and garlic. Pour in the melted butter and mix until crumbly in texture. 
  2. Dust the lamb with flour.
  3. Lightly whisk the egg in a shallow bowl and dip each cutlet in egg and then into the crumb mixture, ensuring the cutlets are well coated.
  4. Pan-fry the cutlets in a non-stick pan over a medium heat for 3-4 minutes each side until crumbs are golden and crisp.