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.
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.Herby lamb chops with minty peas
Ingredients
Instructions
