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Crusted Lamb Chops with Mint Pesto

Crusted Lamp Chop Recipe

This recipe gives some old favourites a bit of twist and adds a European feel to rosemary and bread crumb crusted lamb chops with mint pesto. This will feel familiar but exciting and full of fresh flavours.

How it’s done

  1. Pre heat the oven to 200ºC / gas mark 6.
  2. Heat some olive oil in a large pan and fry the lamb chops for a few minutes on a high heat so they brown on both sides. Remove from the heat.
  3. Process the bread in a processor or mini chopper, or alternatively rub it between your fingers to make crumbs.
  4. Mix the crumbs with the rosemary and a little olive oil to bind it together.
  5. Place the lamb in an ovenproof dish and sprinkle them with the breadcrumbs, pushing them so they stick to the meat.
  6. Bake the chops for 10-15 minutes until the lamb is tender and the crust is golden.
  7. To make the mint pesto, process all the ingredients in a processor or chopper. Add some olive oil until you get a required consistency.
Prep Time
10m
Cook Time
15m
Servings
4
Skill level: Easy

What you'll need

  • 8 Medium lamb chops
  • 3 Slices of white bread, a few days old
  • ½ tsp Dried rosemary
  • Olive oil

Mint pesto

  • 50g Flaked almonds
  • ½ Lemon, juiced
  • ½ Garlic clove, crushed
  • Olive Oil

Serve the lamb with some new potatoes and some mint pesto spooned on top.

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