Nigella Lawson’s Crispy Lamb Chops are the culinary equivalent of a hug from someone who smells like rosemary and red wine. They’re crisp, juicy little cutlets dredged in seasoned breadcrumbs and pan-fried until their golden jackets are just shy of burnished bronze. Think of them as the posh cousin of schnitzel-elegant but deeply comforting.
Now, Nigella doesn’t mess around with overcomplications. Her version is all about texture and savor-lamb chops, yes but coated in breadcrumbs, dipped in egg and fried until they’re whispering your name. The first time I made these, I accidentally ate three standing at the stove. No shame. They’re just that good.
Nigella Crispy Lamb Chops Recipe
Ingredients Needed
Here’s what you’ll need to turn your kitchen into a lamb-scented paradise:
- Lamb cutlets – You want them Frenched if possible. The bone makes them easy to pick up and somehow feel more primal, more indulgent. I usually get 8 if I’m cooking for two, because they vanish.
- Eggs – 1 to 2 large ones, beaten. They’re the glue holding the breadcrumbs in place.
- Breadcrumbs – Nigella prefers golden, crisp ones-Panko works beautifully here for that shatteringly crispy finish.
- Parmesan cheese – Grated, mixed into the breadcrumbs. Adds umami, salt and that rich, nutty depth.
- Garlic-infused oil – A Nigella twist. You can infuse olive oil with a clove of garlic if you’re feeling extra or cheat like I do with store-bought.
- Salt & pepper – Don’t skip this. Season every layer-egg, meat, breadcrumbs.
- Optional: fresh herbs like thyme or rosemary, finely chopped and mixed into the crumbs. It’s not traditional to the recipe but it adds such fragrance that I can’t resist.
Equipment Needed
Nothing fancy, nothing intimidating. Just kitchen basics with purpose:
- Two shallow bowls or plates. One for the egg, one for the breadcrumbs.
- Tongs or your fingers. For dipping and flipping. If you don’t mind eggy fingers, dive right in.
- A frying pan or skillet – Heavy-bottomed is best, something that distributes heat well. Cast iron is king.
- Paper towels – For draining off excess oil but honestly, I’ve eaten these hot from the pan with no regrets.
- A meat mallet or rolling pin (optional). Sometimes I give the chops a little bash to even them out so they cook uniformly.
Instructions To Make Nigella Lawson’s Crispy Lamb Chops
Let’s roll up our sleeves. Here’s how I bring Nigella’s chops to life in my kitchen:
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Prep your lamb chops
Pat them dry. If they’re uneven in thickness, give them a gentle bash between two bits of clingfilm. Season generously with salt and pepper. Massage it in. This is foreplay for meat.
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Breadcrumb magic
In one bowl, beat your egg(s). In another, mix breadcrumbs, grated Parmesan, maybe a little chopped thyme or rosemary and a crack of black pepper.
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The dipping dance
One by one, dip each chop in the egg, let the excess drip off, then press it firmly into the breadcrumb mix. Coat every curve and corner. Lay them on a tray while you heat your pan.
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Heat things up
Warm a generous glug of garlic-infused oil in your frying pan over medium heat. Don’t rush it-give it time to shimmer. This is the kind of slow forethought that pays off in crunch.
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Fry with love
Place your chops in the pan without overcrowding. Listen to the sizzle. it should sound like applause. Cook for about 3-4 minutes per side, until gloriously golden. Flip gently. I hover like a hawk at this point, spatula in hand.
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Drain & rest
When they’re crisp and golden, transfer to a plate lined with paper towels. Give them 5 minutes. The crust settles. The juices relax. This moment is sacred.
What I Learnt
Oh, these chops taught me more than just patience. They taught me restraint, first of all. Because the urge to eat them straight from the pan is violent. But letting them rest keeps that crust intact and the meat juicy.
I also learned the power of textural contrast-soft, pink lamb hugged by crisp, cheesy crumbs. Every bite is like a lesson in balance. And I learned that breadcrumbs are not just filler; when done right, they’re the star. Toasted, seasoned, tangled with Parmesan-breadcrumbs become an experience.
And maybe most surprisingly? I learned that cooking meat on the bone isn’t scary. It’s primal, joyful and incredibly satisfying. There’s something almost Flintstone-esque about holding that tiny bone and taking a bite.
FAQs
How Do I Get The Lamb Chops Extra Crispy Like Nigella’s?
The trick to getting those golden, crispy lamb chops is all in the pan and the heat. You need to get your oil really hot before adding the chops, and don’t overcrowd the pan. Give each chop room to crisp up properly, and make sure to cook them on medium-high heat. Nigella’s recipe also suggests a quick sear on each side to lock in that crispy texture!
Can I Make Nigella’s Crispy Lamb Chops Ahead Of Time?
While it’s always best to serve them fresh and crispy, you can prep the lamb chops in advance. Marinate them and let them sit in the fridge for a few hours, or overnight, if you’ve got the time. But for the ultimate crispiness, I’d recommend cooking them just before serving. The leftovers will still be delicious, just not as crispy!
What’s A Good Side Dish To Serve With Crispy Lamb Chops?
Nigella loves to pair her lamb chops with something fresh and vibrant to balance the rich, crispy meat. A tangy, herby salad or a simple pea and mint combo works wonders. You can also go for roasted vegetables or mashed potatoes, something that complements the richness without overwhelming it.
