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Crumbed lamb chops with crushed seasonal vegetables

26 January 2012

These lamb chops have a crispy lemony breadcrumb coating that can work really well with lamb cutlets or loin chops too.

Crumbed lamb chops with seasonal vegetables
Crumbed lamb chops with seasonal vegetables

Preparation time

30 minutes

Cooking time

30 minutes




  • 4 lean chump chops or boneless leg steaks
  • Salt and freshly milled black pepper

For the lemony breadcrumbs

  • 30ml/2tbsp rapeseed or olive oil
  • 50g/2oz fresh white breadcrumbs
  • Grated zest and juice of 1 lemon or lime
  • 15ml/1tbsp freshly chopped chives

For the sticky dressing

  • 15-30ml/1-2tbsp good balsamic vinegar
  • 30-45ml/2-3tbsp clear honey
  • 30-45ml/2-3tbsp Dijon or wholegrain mustard
  • 30ml/2tbsp rapeseed or olive oil

For the crushed seasonal vegetables

  • 450g/1lb waxy potatoes, cut into cubes
  • 100g/4oz broccoli, cut into small florets
  • 100g/4oz cauliflower, cut into small florets
  • 15-30ml/1-2tbsp garlic and herb flavoured cream cheese


1. For the breadcrumbs; heat the oil in a non-stick pan and fry the breadcrumbs with the lemon or lime zest and juice for 2-3 minutes, tossing frequently until golden brown. Remove from the heat and add the chives.

2. To make the sticky dressing; in a small bowl mix together the vinegar, honey and mustard. Transfer to two separate bowls.

3. Place the steaks on a chopping board, season and brush each steak on both sides with the dressing from one bowl.

4. Heat a non-stick pan and cook the lamb for 6-8 minutes on each side. During the last 2-3 minutes sprinkle with the breadcrumbs over the lamb. Warm the dressing from the second bowl.

5. Meanwhile, boil the potatoes for 15-20 minutes. Add the broccoli and cauliflower 10 minutes before the end of the cooking time. Drain and roughly mash, season and stir through the cream cheese.

6. Transfer the lamb onto a plate with the breadcrumbs. Drizzle with the warm dressing and serve with the crushed seasonal vegetables.

For the oven version to this recipe

Preheat the oven to Gas Mark 5, 190°C/375°F. Follow method points 1-3. Transfer the lamb to an ovenproof dish and cook in the oven for 12-18 minutes. Follow method point 5. 2-3 minutes before the end of the cooking time remove the lamb from the oven. Carefully drain away any meat juices from the pan and sprinkle over the breadcrumbs and return to the oven. Serve with the remaining dressing and crushed vegetables.

Our thanks to for providing this recipe.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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