Cheesy Lamb Chops

Our Cheese Sprinkle gives a nice crisp finish and great taste to these pan-fried chops.


  • 4 double loin chops (sometimes called saddle chops)
  • Ina Paarman's Italian Cheese Sprinkle
  • 2 T (30 ml) olive oil
  • 1 t (5 ml) butter

Slash through the fat side of the chops and season them generously all over with the Italian Cheese Sprinkle. Thread a sosatie stick through the marrow bone of each double chop.

Heat a dry frying pan. When very hot add the oil and butter. Swivel to coat the pan and add the chops. Place them upright in the pan (see pic) and cook the underside and fat sides first, before taking them off the sosatie stick and laying them flat in the pan.

Cook on medium to low heat until nicely crisped and browned on both sides. Serve with Baked Tomatoes with Sweet Chilli Chutney, steamed baby gems and potato wedges.

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