Herb-crusted lamb chops
Fresh herbs and breadcrumbs are packed onto thick lamb chops before being baked.
Per serving: 438kcals, 21.2g fat (6.2g saturated), 15.7g carbs, 1.1g sugars, 43g protein, 1.9g fibre, 0.327g sodium
|
Prep: Cook: |
20 minutes (plus 30 minutes inactive) 25 minutes |
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| Difficulty: | Easy | |
| Serves: | 4 portions |
| Ingredients |
|---|
| 4 large garlic cloves, crushed |
| 1 tbsp fresh thyme leaves |
| 1 tbsp fresh rosemary leaves, chopped |
| Pinch of salt |
| ½ 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 |
| For the marinade: |
directions
- 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.
