Lamb chops Yorkshire

    40 min

    My mother came up with this. A twist on the traditional toad in the hole. Instead of sausages, use lamb chops instead. It's a dish the family will love and is wonderfully comforting during the cold winter!

    Essex, England, UK
    68 people made this

    Serves: 4 

    • 5 heaped dessertspoons self-raising flour
    • 2 eggs
    • water
    • milk
    • 6 lamb chops
    • a sprinkle of rosemary
    • vegetable oil

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Make up Yorkshire pudding mix using the self-raising flour, eggs, water and a little milk, made to the consistency of a thin batter.
    2. Put lamb chops in oven, seasoned with pepper and rosemary, on medium heat. Cook until halfway cooked (greyish). Remove from oven and drain off the majority of the fat (you want to keep some for flavour). Add vegetable oil to the pan and place in oven on high heat (220 C / Gas 7) until the fat is sizzling.
    3. Pour Yorkshire pudding mix into the hot fat around the lamb chops and cook on high heat for 15 to 20 minutes (not longer as the lamb will overcook).
    4. Serve with mashed potatoes and green beans or peas.

    Other ideas

    This dish is absolutely lovely, but don't worry if the Yorkshire doesn't go right the first time. It's always a case for trial and error!

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    Reviews in English (2)


    Just a little note, but Yorkshire puddings should NEVER be made with self-raising flour!!  -  14 Apr 2015


    Did this recipe at home and loved it  -  22 Jan 2015