Costolettine di Agnello Frite – Lamb Chops in Parmesan Batter


Tim Dunlop had a fevered pricey lamb chop encounter epic stateside a little while back. Sharp, perceptive man, could strip apart a kilo of guff-stuffed neo-colonial expedition jingoprop in the time it’d take me to peel a carrot, but failed to mention how he cooked said chops. Maybe he stuffed them under the griller and wandered off to ponder something Wolfowitz said. I’m hoping in EVOO with a sprinkle of pepper but who knows?

Racks of lamb are great for roasty goodness and slicing it into little juicy pink centred chops is a great pleasure. However, friday night, I’d been having a few so simple and quick it was. The recipe comes from the 30 year old The Classic Italian Cookbook by Marcella Hazan. How good is it? A sample from this lovely matriarch:

Mayonnaise can make or break any recipe of which it is a part. The commercial variety is so sugary and watery that it is beneath discussion.[emphasis mine]

I’d pay good money for that kind of a culinary spanking so I could obviously trust her for a lamb chop recipe and here we go.

Slice the rack into chops and then it’s coated in three stages

  1. finely grated parmesan cheese
  2. beaten free-range eggs (shake excess)
  3. fresh breadcrumbs (shake excess)

This can all be done in advance. I defrost meat in my oven with just the fan on, a few slices of bread in there at the same time, gets the bread stale enough, to make good breadcrumbs. I make the breadcrumbs in batches in a blender.

Heated 5mm of canola oil to a medium heat in a frypan. You need to get the coating nice and golden while at the same time have the meat cooked. Adjust as necessary and if it does end up being a little hot, the “presentation side” hides a multitude of sins. Just before you flip the chop over, season it with salt and pepper, flip and then season the cooked side. Keep the chops warm in the oven while you do the others.

Hot cheesey crunch on the outside, juicy lamb morsel on the in. They’d be great for an outdoors lunch but we just ate them as was with a bottle of Caitlan Lenaghan Trust Fund Red and couldn’t have enjoyed them more.



  1. AnthonyJ’s avatar

    mmmm, tasty. Thanks for reminding me to eat as much lamb as possible in the next 6 weeks. Although actually lamb is not too bad in the UK, if a little pricey. And in Manado I’ll be stuffing myself with dog, and bat. Scrummy.

  2. Robert’s avatar

    Wow, that looks really good! You have some great food/recipe postings here.

  3. Anthony’s avatar

    Was wondering myself why I didn’t eat these everyday. Dog and bat! You lucky thing.

    Thanks Robert.

  4. Reid’s avatar

    Hi Anthony,

    I’m not normally a fan of lamb only because I don’t like the game-y taste, but these sound, and look, delicious!

  5. Anthony’s avatar


    The lamb is much less gamey but I’m thinking of doing a full throttle version of mutton chops with stinky blue.

  6. AnthonyJ’s avatar

    There was a German, a Dutchman, and an Australian. The Australian makes dinner for the Dutchman and German, using this recipe. All goes very well. They finish off with a nice mandarin sorbet.
    No punchline I’m afraid.

  7. Anthony’s avatar

    That’s what I like to hear. Punch line not necessary. Mandarind sorbet? Do you have a sorbet maker thingy

  8. Anthony’s avatar

    “mandarin” rather

  9. AnthonyJ’s avatar

    Sorbet/icecream maker
    Yeah, recently returned after spending 4 years – 4 years! – at a friend’s house. He returned it 2 months before we go overseas.
    Most actual recipes for it are too much bother. I just mix grapefruit or mandarin juice with light sugar syrup and chuck it in. Half sorbet, half slushy, but quite tasty. Or chuck in a mango whizzed up with some syrup in the blender. Also nice.

  10. Anthony’s avatar

    Really must get me one.

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