Oven-Baked Breaded Lamb Chops
40’ min.
Medium
4 people
- 8 lamb chops
- 2 sprigs fresh rosemary
- 100 ml dry white wine
- Salt to taste
- Black pepper to taste
- 100 g breadcrumbs
- Extra virgin olive oil as needed
- 1 bunch fresh parsley
- Chili powder/dried chili to taste
- Cherry tomatoes as needed
To prepare the lamb chops, start by choosing good-quality chops from your trusted butcher.
Place them in a large bowl and season with salt, pepper, and chopped rosemary, then pour white or red wine over them.
At this point, you can decide: let them marinate for a couple of hours for a milder flavor, or cover and refrigerate overnight so that the aromas penetrate deeply and the meat becomes more tender and flavorful.
After marinating, coat each chop in the breadcrumbs, pressing gently on both sides so the coating sticks perfectly. Meanwhile, lightly oil a baking tray and arrange the chops without overlapping, drizzling a little oil over them for even browning.
Bake at 180°C for about 20-25 minutes, turning the chops halfway through, until a crispy crust forms, encasing tender and juicy meat.
Wash the cherry tomatoes and cut them in half, deciding whether to serve them fresh or sauté them quickly in a pan with a little oil and a pinch of salt. When the chops are ready, place them on a serving platter, top with chopped fresh parsley and a little chili if desired, and serve immediately, accompanied by the cherry tomatoes for a contrast of color and freshness that makes the dish irresistible.
