• The herb crust on these chops leaves them moist and infused with a delicious flavour. The herb crust can be used to coat all types of meat.

    Herby lamb chops with minty peas

    Serves: 4
    Cooking Time: 25 mins


    • 50g breadcrumbs
    • 125ml Parmesan
    • 250ml mixed herbs, finely chopped (whatever you like; we used parsley, sage and thyme)
    • salt and freshly ground black pepper, to taste
    • good splash olive oil
    • juice of 1 lemon
    • 8 lamb chops (ask your butcher to trim them French-style)
    • salt and freshly ground black pepper, to taste
    • olive oil, for basting
    • 350g fresh or frozen peas
    • handful whole baby mint leaves



    For the herb crust, mix the breadcrumbs, Parmesan, herbs, salt and pepper together.


    Add the olive oil and lemon juice until the ingredients come together to form a wettish paste. They must be sticky but not too wet.


    Preheat the oven to 200ºC.


    Bring a small pot of water to the boil.


    Crust the meat part of the chops with the herb crust, and cook until still pink inside, about 10 – 15 minutes.


    Boil the peas until soft enough to mush easily with a fork. Add the mint, season and serve with the lamb chops, and perhaps a few baby potatoes.