Breaded Lamb Chops

This first lamb recipe makes a quick meal for two, and is delicious served with a cucumber salad, yoghurt and pitta bread.


  • 6 or 8 best-end-lamb cutlets, chine bone removed
  • 2-3 tablespoons flour
  • 1 free-range egg, beaten
  • 4 or 5 tablespoons fresh soft breadcrumbs grapeseed or olive oil for frying
  • 2 red peppers, quartered, seeded, grilled and peeled
  • 1 lemon


Beat the meat to flatten it slightly. Flour the cutlets and then dip them in the egg and breadcrumbs. Put about 1 cm (⅓ inch oil in a frying pan and, when hot, fry the cutlets on both sides until done to your liking. Quickly fry the peppers in the oil and serve with the cutlets, together with lemon wedges.