Sesame Lamb Chops

Sesame Lamb Chops

  • Prep Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4

    • About This Recipe

    “I find the sesame crumbs work well on chicken or pork strips too, and serve any of these with a plum sauce. Prep time includes refrigeration of the chops.”

    Ingredients

  • 8lamb, rib, chops-trimmed, of, fat, if, necessary
  • salt and pepper
  • 1egg
  • 1teaspoonDijon mustard
  • 3tablespoonsfine dried breadcrumbs
  • 3tablespoonssesame seeds
  • 30gbutter
  • 1tablespoonvegetable oil

    • Directions

  • In bowl, beat the eggs, mustard, salt and pepper together.
  • On another plate, mix the breadcrumbs and sesame seeds.
  • Place the flour on a third plate.
  • Coat each chop with flour, shaking off any excess.
  • Dip in the egg and mustard mixture and then coat with the breadcrumbs, pressing on firmly.
  • Refrigerate for 15 minutes.
  • Heat the butter and oil in a frying pan and cook the chops over medium heat until crispy and golden and cooked to taste, about 5 minutes on each side.

    • Reviews

  • “I used 3 large leg chops for this recipe.We liked the crunchy coating and the added sesame seeds give them a nice flavour.* Minor point, flour isnt mentioned in the ingredients and in step one egg is plural.1 egg coated the chops I used.”

  • “As soon as I saw Lamb & Jan S I thought this will be good -and boy was it ever! I used untoasted Sesame seedsmixed with the breadcrumbs – they turned golden.Gave great flavor. You didn’t say how much flour but It wouldn’t take a rocket scientist to figure that out.I served the chops with mint jelly, roasted potato, steamed green beans and carrots with turnips mashed togetherExcellent mealThanks Jan for another winner”

  • “Good stuff! Left out the sesame seeds, cuz I didn’t have any…but kicked it up with some other seasonings.:)”

  • “I used 12 lamb loin chops so doubled the recipe and just had enough of everything.Pan fried them for 7 minutes per side and they were a lovely pink colour (though DH recons another minute or two and they would have been perfect, read that well done).Thanks Jan for a nice easy tasty recipe to put together, made for Make My Recipe – Edition 15.”

  • “Yum, Yum, Yum is all I can say these were delicious. I made them with french trimmed lamb chops as that is what I had on hand. I did use panko flakes (japanese breadcrumbs) since finding these a few years back I have never gone back to regular breadcrumbs. The chops came out golden with a lovely crispy crust, my hubby thought theywere outstanding. I served mine with spinach with a roasted sesame dressing. It was a wonderful meal thanks for posting.”

  • “Thank you for a great tasting recipe! My 6yo son said I should make it all the time and my 4 yo was impressed too.I served it with steamed vegitables and couscous. Very nice.”

  • “Excellent!! Love the crunchy crust and the deJong mustard!The best lamb chops we’ve had in a long time, thanks for sharing!!”

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