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Lamb Chops With Garlic and Herb Crust

4 lamb chops
200 g breadcrumbs
1 sprig fresh thyme, chopped
1 tablespoon rosemary, chopped
salt and pepper
2 tablespoons mustard (said English mustard but guess any would do)
100 g leeks
2 tablespoons olive oil
2 garlic cloves, crushed
25 g butter
2 tablespoons sour cream
1 tablespoon parsley, chopped


METHOD: Preheat the oven to 200C. Fry the lamb chops in a hot pan for 5 minutes on each side. Meanwhile, mix the breadcrumbs, thyme, rosemary, salt and pepper together and finally add 1 tbsp of olive oil to form a paste. Spread 1 tbsp of the mustard onto each chop and place on top the herb and bread paste. Place in the oven for 5 minutes. Fry the leeks in a frying pan with 1 tbsp of olive oil for 1 minute, then add the garlic, butter, rest of the mustard, sour cream and 1 tbsp of parsley. Serve the leeks with the lamb chops placed on top with a little drissle of olive oil.

Source: www.food.com