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Breaded lamb chops with mint and pistachio pesto


Rate this recipe 2.4/5 (7 Votes)


  • 8 lamb chops
  • 1 egg
  • About 1 cup bread crumbs (or stale bread mixed)
  • about 1/2 cup flour
  • 1 tsp dried oregano
  • 1 pinch of salt
  • 1 good pinch of Espelette pepper
  • 1 tsp paprika
  • 2 or 3 tbsp olive oil
  • pesto:
  • 3 cups mint
  • 1/2 cup of pistachio oil
  • 3 cups freshly grated parmesan
  • 1/2 cup unsalted pistachios + some for decoration
  • 1 clove of garlic
  • Salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 5mins
Cost Average budget


Step 1

Pesto: Blend all ingredients until crumbly and homogeneous. Reserve. In a bowl break the egg and beat it. Mix together bread crumbs and spices.

Step 2

Dip the chops in flour, beaten egg, then breadcrumbs, making sure to cover them completely. Brown the chops in a hot pan with oil. Brown on both sides so that the breadcrumbs are golden brown, then let them cook gently for a few more minutes depending on thickness. The lamb should be cooked so it is still pink in the center. Serve immediately with some pesto and crushed pistachios.


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