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    Herby lamb chops with minty peas

    Herby lamb chops with minty peas recipe

    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.

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    Herby lamb chops with minty peas

    Serves: 4
    Cooking Time: 25 mins

    Ingredients

    • 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

    Instructions

    1

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

    2

    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.

    3

    Preheat the oven to 200ºC.

    4

    Bring a small pot of water to the boil.

    5

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

    6

    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.

     

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