Spring Lamb Chops

This is a very tasty and simple recipe. I hope you like it!

Serves 3-4 people | Preparation time 20 mins | Cooking time 20 to 30 mins


  • 175G breadcrumbs
  • 80g parmesan -grated
  • 1 bunch of oregano -chopped
  • 1 aubergine -sliced into 1cm rounds
  • 2 eggs -beaten
  • Rapeseed oil
  • 400g cherry tomatoes
  • 12 lamb cutlets –French-trimmed or normal
  • 3 cloves garlic -chopped
  • Salt and black pepper


Preheat oven to 200˚C.

Heat some oil in a large frying pan. Mix the breadcrumbs, parmesan and half the chopped oregano together on a plate. Dip the sliced aubergine into the egg wash, then press into the breadcrumbs. Cook the aubergine in the frying pan 1-2 minutes on each side or until golden. Transfer onto a large baking tray.

Place the tomatoes on the same baking tray as the aubergine and drizzle with a little rapeseed oil, season with some sea salt and black pepper. Put the tray into the oven and roast for 10-12 minutes.

Season the lamb by tossing in the remaining oregano and garlic mixed with a little oil. Heat the frying pan again, sprinkle the lamb chops with a little sea salt and black pepper. Cook on the hot pan for 3-4 minutes each side – or longer until cooked to your liking.

To Serve

Divide the aubergine, tomatoes and lamb between plates and serve with garden potatoes or salad.