This meal is super quick and super easy, perfect for a mid-week supper. Serve these chops with some homemade chunky chips and a green salad, or dress them up a bit with some butternut squash mash and balsamic dressing. For the kids, serve them with a dollop of tomato ketchup.
- 12 lamb loin chops
- 225g breadcrumbs
- 3 eggs
- 2 tbsp. Worcestershire sauce
- Salt and pepper
- 1 tsp. dried mint
Preheat the oven to 190C. Lightly grease a baking dish.
Mix the breadcrumbs with some salt and pepper and the dried mint. Set aside in a shallow bowl.
Beat the eggs with the Worcestershire sauce.
Dip each lamb chop into the eggs and then into the breadcrumbs. Place the chops onto the baking tray and then cook them for 20 minutes, turning over half way through cooking.