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:
- 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.
- 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.
- Remove the lamb chops from the marinade and dip into the crumbs, pressing them on to coat all over.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- 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.
- Transfer the pan to the oven and roast the lamb chops until cooked to your liking (about 10 minutes for medium-rare).
- Transfer the lamb to a large plate, tent loosely with tin foil and allow to rest for five minutes.