Rosemary Crumbed Lamb Chops, Agretti & Artichoke Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Agretti and Artichoke salad are refreshing partners for these fried lamb chops. Agretti is available in spring. It is very beautiful and elegant, like dark-green seaweedy spaghetti, and full of vitaminy goodness. Have your agretti cooked and salad things ready to assemble so when you have fried the chops you can serve it all immediately.


  • 6 not-too-thick lamb chops (cutlets)
  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and squashed with the flat of a knife
  • 1 tablespoon chopped rosemary
  • 1 egg, beaten
  • about ½ teacup dry breadcrumbs
  • light olive oil, for frying


Rinse the lamb chops and pat dry with paper towels. On a board, pound the meat part with a meat mallet to flatten. Put the oil and garlic in a wide bowl with the rosemary, a sprinkling of salt and a few grinds of black pepper. Add the chops, turning them through to coat. Cover with plastic wrap and leave for an hour or so.

Put the egg in a wide bowl and the breadcrumbs on a flat plate. Shake the lamb chops out of the marinade and dip in the egg, coating all sides. Remove from the egg and shake off the excess, then press each one firmly into the breadcrumbs so they are coated on both sides. Finish breading all the lamb chops, keeping them on a plate until you are ready to fry them.

Heat enough light olive oil in a large frying pan to cover the bot tom. Add the chops and fry until golden and crusty underneath. Turn them over and check that you have enough oil in the pan or the crumbs will burn. Fry until golden underneath once more and cooked through. Remove the lamb chops to a plate lined with paper towels to absorb any excess oil.