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Small lamb chops


20 minutes


10 minutes


4 servings

Small lamb chops
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8 small lamb chops, bone in, 2.5 cm (1 in) thick, trimmed

60 mL (1/4 cup) soy sauce

60 mL (1/4 cup) tomato paste

60 mL (1/4 cup) maple syrup

5 mL (1 tsp) ground cloves

250 mL (1 cup) plain bread crumbs

30 mL (2 tbsp) oil

Salt and pepper


  1. In a shallow bowl or zip-lock bag, combine the soy sauce, tomato paste, maple syrup and ground cloves. Add the lamb chops and marinate in the refrigerator for 2 hours.
  2. Let stand at room temperature for 20 minutes.
  3. Preheat the oven to 200°C (400°F).
  4. Pour the bread crumbs onto a plate. Season with salt and pepper. Shake each lamb chop to remove any excess marinade, and coat in the bread crumbs.
  5. In a non-stick skillet, heat the oil over medium-high and brown the lamb chops, 2 minutes per side.
  6. Place the skillet in the oven, and cook lamb chops for 6 minutes until slightly pink.
  7. Transfer the lamb chops to a serving plate.

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