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2 portions


25 minutes


  • 4 Quebec lamb chops (about 525g)
  • 1/2 cup plain yogurt
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons dried oregano (separated in 2)
  • 4 tbsp onion powder (separated in 2)
  • 1 can of diced tomatoes (398ml)
  • 2 tbsp sugar
  • 1/4 cup grated Parmesan
  • 1 bocconcini (about 50g), thinly sliced
  • 200g linguine
  • 10-15 sprigs of parsley, finely chopped
  • 1 lemon, zest and juice
  • 2 garlic cloves, chopped
  • Butter
  • Olive oil
  • Salt and pepper


  1. Bring a pot of salted water to a boil.
  2. Cook the pasta 8-10 minutes until tender. Drain then toss with a drizzle of olive oil or butter.
  3. Add lemon juice to taste.
  4. To make the gremolata, toss the parsley with the lemon zest, garlic and a drizzle of oil.
  5. In a bowl, combine the breadcrumbs with half the oregano, half the onion powder, salt and pepper.
  6. Brush lamb chops with yogurt then top with breadcrumbs.
  7. Heat a drizzle of oil in a pan over medium / medium high heat.
  8. Cook the chops 4-5 minutes per side. Remove from the pan and wipe it dry if necessary.
  9. Add the canned tomatoes with salt, pepper, the rest of the spices and the sugar. Simmer for 3 minutes.
  10. Return the chops to the pan.
  11. Garnish with the Parmesan and the bocconcini slices, cover and cook for 4-5 minutes over low heat.
  12. Serve the lamb chops with the tomato sauce, linguine and garnish with gremolata.