Herb-crusted lamb chops

  • Print

  • Share On...

  • Add Ingredients (0)

(1 vote)

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

20 minutes (plus 30 minutes inactive)
25 minutes
Difficulty: Easy
Serves: 4 portions
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:


  1. 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.
  2. 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.
  3. Remove the lamb chops from the marinade and dip into the crumbs, pressing them on to coat all over.
  4. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  5. 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.
  6. Transfer the pan to the oven and roast the lamb chops until cooked to your liking (about 10 minutes for medium-rare).
  7. Transfer the lamb to a large plate, tent loosely with tin foil and allow to rest for five minutes.