Herby lamb chops with minty peas

July 31, 2007 (Last Updated: January 11, 2019)
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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July 31, 2007 (Last Updated: January 11, 2019) By
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