Herb-crusted lamb chops

Ingredients:
  • 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
Method:


  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.

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