Recipe for Lemon and Herb Crusted Lamb Chops – serve with fluffy rice and a salad
4 – 6 lamb chops
olive oil to rub
salt and black pepper to season
2 x store bought cheese buns, sliced and toasted
a handful of fresh parsley, finely chopped
a handful of fresh mint, finely chopped
a handful of fresh thyme, finely chopped
zest from one lemon
fresh herbs to garnish
First off, heat the oven to 200 degrees Celsius.
Rub the lamb chops with olive oil, season with salt and black pepper and set aside.
Blend the toasts (if you are using normal sliced bread, I’d say toast about three slices to blend with ½ cup of grated parmesan)
Combine the breadcrumbs with finely chopped herbs and lemon zest.
Dip and crumb the oily lamb chops and transfer to an oven safe baking tray.
Bake for 40 minutes on 190 degrees Celsius until crispy.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.