Crunchy baked lamb chops, with rosemary and garlic

    2 hours 20 min

    I came up with this recipe after trying many recipes that were so poor. These lamb chops are bursting with flavour and so simple. We like to serve it with Caesar salad and garlic mashed potatoes.

    39 people made this

    Serves: 6 

    • 250ml Worcestershire sauce
    • 4 tablespoons soy sauce
    • 3 cloves garlic, chopped
    • 1 sprig fresh rosemary, bruised
    • 6 lamb chops
    • 2 eggs
    • 110g breadcrumbs

    Prep:15min  ›  Cook:35min  ›  Extra time:1hr30min marinating  ›  Ready in:2hr20min 

    1. Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a glass bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice.
    2. Preheat oven to 190 degrees C / Gas 5. Grease a 23x33cm or similiar sized glass baking dish.
    3. Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate.
    4. Dip lamb chops into the egg/marinade mixture, then into the breadcrumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture.
    5. Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.

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    Reviews in English (24)


    This was a great recipe for lamp chops! I had read another review that used half soy sauce and half worchestershire sauce so I did that. We like our lamb medium rare so I cooked it 15 minutes on one side and then inserted a meat thermometer and cooked to 160 degrees. Next time I will cook it to 155 as I like it a little rarer.The flavors were great regardless.  -  28 Sep 2008  (Review from Allrecipes US | Canada)


    I thought this recipe was great. I used half soya sauce and half Worchestershire. I also used crushed corn flakes instead of bread crumbs. The lamb was very tender!  -  30 Jan 2008  (Review from Allrecipes US | Canada)


    I really didn't like this recipe. There was too much Worcestershire sauce taste and it took away from the dish. The cooking time also dried out the lamb...hmm. Did like the idea of using the remaining marinade & adding an egg before breading...but won't try this one again.  -  04 Jan 2008  (Review from Allrecipes US | Canada)