Easiest crumbed lamb chops ever!
26 February 2012 in Easy to prepare
Before I get into what has to be one of the easiest lamb chop recipe (another one from my Mum) I want to have a menopausal moan, cos I can, it’s my blog and I am at the age where I demand value for our hard-earned money.
I purchased these chops at my favourite butcher, can anyone spot the odd one out?
When I purchase 4 lamb loin chops that’s exactly what I want, not 3 and a great pretender, who was lurking under the advertising on the left hand side of the packaging. I shall be taking it up with them, and more of us need to do this. I am hoping that the new Eatery/Deli that they have recently opened is not the reason for this unaccustomed short changing.
Anyway, let’s get back to the easy recipe shall we? *smiles brightly and takes a little slurp*
4 lamb chops
40g fresh white breadcrumbs
(To make fresh breadcrumbs, tear pieces of bread and pop into your blender & buzz, otherwise hand grate them)
2 TBSP mint jelly
Preheat your oven to 190c
Season your chops generously both sides with salt and pepper
Place on a baking grid
Mix the mint jelly & the breadcrumbs in a bowl
Lightly coat the chops with some oil to help the crumb to stick
Spread the mixture onto the chops using a knife or just your (clean) hands
Pop them into the fridge for 15-20 minutes to firm
Bake for 20-30 minutes depending on how you like your lamb.
I served these very simply with baked potatoes and a green salad, they were delicious and the crust elevates the chops to another level. The black stuff you see on the spuds is natural black sea salt flakes that I received from my Secret Santa, very flavoursome they are too!
Obviously this would also work with pork, substitute apple jelly instead of the mint.