Francesco Mazzei’s Welsh Lamb chop Milanese, rocket pesto, roasted tomato and sautéed potatoes

  • Prep time 30 mins
  • Cook time 15 mins
  • Serves 4


  • 2 PGI Welsh Lamb racks, 6 bones each
  • 20 cherry tomatoes
  • 20 Ratte potatoes
  • 500g breadcrumbs
  • 4 whole eggs
  • 100ml whole milk
  • 30g Grana Padano cheese
  • 20g plain flour
  • 200ml cooking oil
  • 80g butter
  • 20ml extra virgin olive oil

For the rocket pesto:

  • 400g rocket
  • 80ml extra virgin olive oil
  • 20g pecorino cheese, grated
  • 20g Grana Padano cheese, grated
  • ½ garlic clove
  • Salt


  1. Blanch the tomatoes in boiling water and cool down in iced water. Peel them and leave on the side for later.
  2. Boil the potatoes until soft at the core but still firm, drain, and leave to cool down completely, then slice at 1cm and set aside.
  3. Remove the excess fat from the lamb rack and slice it between each bone to get 6 chops/cutlets from each rack. Flatten down the meat until ½ cm thick.
  4. In a bowl, mix the whole eggs and the cheese, add the flour and slowly pour in the milk. Season with salt and pepper.
  5. Dip each chop into the egg mix leaving the bone clean, let the excess drain and place into the breadcrumbs, making sure it is well coated on both sides. Dip again only one side of the chop into the egg mix and again into the breadcrumbs. With the blunt edge of a knife, make the traditional rhomboid marks on the double-dipped side of the chops.
  6. In salted, boiling water, blanch half of the rocket and cool down in iced water. Drain it and transfer into a blender. Add the remaining rocket and the rest of the ingredients and blitz until well combined.
  7. Heat a frying pan with the cooking oil and start to fry the chops on the marked side first. When golden brown, flip them over, add half of the butter and keep cooking until the same colour on both sides. Drain on kitchen paper.
  8. In the meantime, in a pan, heat the remaining butter, add the sliced potatoes, season with salt and fry, stirring occasionally, until crispy and golden.
  9. Preheat the grill of the oven to 200˚C / 180˚C / Fan 6. Season the tomatoes with olive oil, salt and pepper, transfer to a baking tray and cook under the grill until slightly roasted.
  10. Place the chop in a serving dish, add next to it the sautéed potatoes and the roasted tomatoes. Complete with a spoonful of pesto on top of each chop.
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