lamb chops

I was at the butcher the other day and they had the most glorious lamb forequarter chops in the window. I couldn't resist. The lady behind the counter said 'I like to crumb them'.

And all of a sudden I was 12 again. My gran used to crumb chops and they were one of my favourite things in the world. The butcher lady said she shallow fried them, to keep the crumbs moist. I tried this one night, and then baked them the next - like my gran used to. Maybe it was just sentimentalism, but I liked the baked much better. And it's so easy to do. simply dip the chops in a beaten egg (add a little Worcester if you like) and then into the bread crumbs. bake on a parchment lined tray for about 20 minutes at 200 degrees, turn and bake another 20.

mmmmmm.... so totally delicious. and relatively healthy, which is unusual on this site. try 'em tonight!