Adam Liaw’s easy lamb chops with herb crumbs
Think of this as a herb-crusted rack of lamb, but much cheaper and much easier.
Ingredients
1 tbsp vegetable oil
8 lamb loin chops
salt and pepper, to season
20g unsalted butter
1 garlic clove, finely chopped
2 slices sourdough, finely chopped
grated zest of ½ lemon
½ cup mixed fresh herbs such as parsley, chives and rosemary
2 tsp Dijon mustard
Method
Step 1
Heat a large frying pan over medium heat and add the oil. Season the lamb chops with salt and pepper and fry them for about 6 minutes, turning occasionally, or until cooked to your liking. Remove them from the pan to rest and add the butter and garlic to the pan. Fry for a minute, then add the finely chopped sourdough and fry, stirring constantly, until well browned. Remove from the heat, add the lemon zest and stir through the herbs.
Step 2
Brush the chops with the mustard and scatter with the fried breadcrumb mixture to serve.
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