Main Meal Recipes > Lamb Chops With A Herb Crust

This recipe is part of the April 2009 Recipes Menu

Starter - Traditional Green Pea Soup
Main Course - Lamb Chops With A Herb Crust
Dessert - Sticky Chocolate Pudding

How to make Lamb Chops With A Herb Crust:
Lamb is synonymous with Springtime. Grill good quality chops from your butcher until they are mouth-wateringly tender and then top them off with a fresh herb and breadcrumb crust.


Lamb Chops With A Herb Crust
4 Lamb Loin Chops
4 tablespoons white breadcrumbs
1 tablespoons finely chopped parsley
2 cloves of garlic peeled and finely chopped
1 teaspoon dried Provencal herbs
freshly ground black pepper
2oz melted butter

for the gravy:

8 tablespoonfuls of dry white wine.
2 teaspoonfuls of plain flour mixed to a smooth cream with a little cold water
Vegetable water from the cooked vegetables served with the meal
(see measure conversions for more information)


- Mix together the breadcrumbs, herbs and garlic.
- Season with black pepper to taste.
- Grill the lamb chops until almost done as you prefer them.
- Brush each chop with melted butter.
- Press about 1 tablespoonful of the breadcrumb and herb mixture on to the top of each chop.
- Return to the grill and grill until the topping is lightly browned.
- Remove chops from the grill.
- Mix the juices in the bottom of the grill pan with the wine.
- Pour into a saucepan.
- Add the plain flour and water mix.
- Heat, stirring.
- Add some of the vegetable water and bring to the boil.
- Gradually add the rest of the water until preferred thickness is obtained.
- Simmer.
- Check seasoning.
- Serve chops with gravy and vegetable of choice.