This salsa is packed with fresh, earthy flavours. The crispy crunch that the crumbs add to the salsa is delicious with the grilled meat.
Lamb chops with crispy breadcrumb and herb salsa
- Lamb chops
- 125ml (½ cup) olive oil
- 30ml (2 tbsp) fresh oregano, chopped
- 30ml (2 tbsp) wholegrain mustard
- 20ml (4 tsp) garlic, finely chopped
- Salt and freshly ground black pepper, to taste
- 8 (about 1 kg) lamb chops
- 100g bread, torn into chunks
- 30g butter
- 2 (about 30g) spring onions
- small handful fresh mint
- small handful fresh flat-leaf parsley
- small handful fresh coriander
- small handful fresh basil
- 60ml (¼ cup) olive oil
- 20ml (4 tsp) red wine vinegar
- 10ml (2 tsp) capers
- 5ml (1 tsp) Dijon mustard
- 2,5ml (½ tsp) sugar
For the lamb chops, prepare the marinade by whisking the 125ml (½ cup) olive oil, the oregano, mustard and garlic together. Season to taste, add the lamb chops, cover with cling film and refrigerate to marinate, at least 30 minutes or overnight.
Prehet the oven’s grill to medium heat. Heat an ovenproof griddle pan until smoking hot. Fry the chops for 5 minutes on each side. Grill them in the oven for a further 5 – 10 minutes or until cooked to your liking.
For the salsa, place the bread in a food processor and blitz until fine. A few coarse bits in between are great for added texture.
Heat a pan over medium heat until hot. Add the butter and breadcrumbs and cook, continuously stirring, until crisp and golden, 10 minutes. Allow to cool.
Place the remaining salsa ingredients in a food processor and purée until fine. Season to taste and stir in the toasted breadcrumbs just before serving.
Serve the grilled chops topped with the salsa.
You can make the breadcrumbs for the salsa ahead of time – these can be stored in an airtight container for up to 3 days. Avoid making the salsa too far in advance, as the herbs will lose their vibrant green colour after a while. Stir in the toasted breadcrumbs at the last minute – you want them to retain their crunch in the salsa!