Lamb chops with crispy breadcrumb and herb salsa

November 10, 2013 (Last Updated: January 11, 2019)

This salsa is packed with fresh, earthy flavours. The crispy crunch that the crumbs add to the salsa is delicious with the grilled meat. 

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Lamb chops with crispy breadcrumb and herb salsa

Serves: 4
Cooking Time: 30 minutes and 30 minutes (or overnight) to marinate

Ingredients

  • 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
  • Salsa
  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve the grilled chops topped with the salsa.

Notes

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!

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November 10, 2013 (Last Updated: January 11, 2019) By
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