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Categories:Viewed: 136 - Published at: 6 years ago
Ingredients
- 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
- 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.
