• For the marinade:
• 4 large garlic cloves, crushed
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves, chopped
• Pinch of salt
• u00bd tsp black pepper
• 2 tbsp olive oil
• Main ingredients:
• 8 x 3cm-thick lamb chops
• 100g stale bread
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary leaves
• 1 tbsp olive oil

1. In a large bowl, combine the ingredients for the marinade. Add the lamb chops, turn to coat and allow to marinate at room temperature for 30 minutes.
2. In the bowl of a food processor, combine the bread and herbs for the crust. Whizz into herbed breadcrumbs. Transfer the crumbs to a shallow bowl.
3. Remove the lamb chops from the marinade and dip into the crumbs, pressing them on to coat all over.
4. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
5. Heat one tablespoon of olive oil in a large, heavy ovenproof pan over a high heat. Brown the lamb chops for 2-3 minutes per side.
6. Transfer the pan to the oven and roast the lamb chops until cooked to your liking (about 10 minutes for medium-rare).
7. Transfer the lamb to a large plate, tent loosely with tin foil and allow to rest for five minutes.