Crumbed marinated lamb chops, asparagus, purple cauliflower & cut veggies

I had a dilemma this week. I had 6 lamb chops and the plan was to BBQ them, but the rain pouring down over my BBQ washed that idea away. There was no way I was pan frying them as my stove top had just been cleaned, so the oven was the last option.

I didn’t want to just bake them, so I decided to crumb them. This is the first time I have ever attempted to make crumbed lamb chops.

Time to start. I go to the pantry, start gathering all my ingredients and realise – NO BREADCRUMBS – what do I do? What do I do? I know, I’ll use the bread ends. Open the bread bin – NO BREAD – luckily there was a lovely stale bagel just calling out to be converted into breadcrumbs. So I chopped up that bagel, threw it in my mini food processor and voila some of the best breadcrumbs I’ve ever used.

Recipe adapted from,11132


  • 6 lamb cutlet, flattened with meat mallet
  • 1 ½ cups of Kikkoman teriyaki sauce
  • 1 clove of garlic, crushed
  • 1 teaspoon of rosemary, finely chopped (optional)
  • 2 cups of bagel breadcrumbs seasoned with salt & pepper
  • 1 egg beaten
  • 1/4 cup of milk
  • 1 cup of plain flour
  • Olive oil spray (optional)

 Preheat oven to 160C .

 Marinate chops in teriyaki sauce, garlic & rosemary for at least 30 minutes.

 Line up 3 bowls, 1 with flour, 1 with egg & milk combined and 1 with breadcrumbs.

 Individually, take the marinated chops and coat in flour, egg mix and then completely cover in crumbs.

 Spray both sides with olive oil spray.

 Place crumbed chops on lined baking tray, head to toe (all 6 should fit). Bake for 15 mins, turn them over and then bake for a further 15 mins or until golden brown.


 Add 2 tsp of chicken stock to ½ cup water, pour over asparagus in a stove pot and cook till tender

 Serve chops with any veggies – I used purple cauliflower, the kids loved it!