Where I’m from, which is a little plot outside the outskirts of Vanderbijlpark in the Vaal, (yeah, that’s me) we would enjoy farm fresh produce straight from nature.
We had a chicken coop where we would gather fresh eggs everyday, had a cow or two and fed pigs fat for the holiday feasts.
I can’t recall if we ever had sheep, most probably did, but what I do remember is the delicious lamb chops my mom used to pan fry in her electric frying pan. She used to season it with an amazing dried herb spice I just can’t replicate.
However, I did decide to dazzle these chops with a bit of mixed herbs, lemon and cheesy breadcrumbs – and boy, was it a hit!
The recipe is so simple and easy guys, I really hope you give it a go.
So, to serve I made fluffy rice and simply took the baking tray with all the fattiness and crumbled bits of herbs and breadcrumbs after cooking time, added one stock sachet, a few tablespoons of water and whatever herbs were left… Guys, this was the most AMAZING gravy and I am happy to report that hubby totally approved! Have a good one!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | servings |
- 6 lamb chops
- 3 tablespoons olive oil
- salt and black pepper to season
- 2 cheese buns store bought
- handful fresh parsley chopped fine
- handful fresh mint chopped fine
- handful fresh thyme chopped fine
- 1 lemon's zest
- fresh herbs to garnish
Ingredients
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- First off, heat the oven to 200 degrees Celsius.
- Rub the lamb chops with olive oil, season with salt and black pepper and set aside.
- Blend the toasts (if you are using normal sliced bread, I’d say toast about three slices to blend with ½ cup of grated parmesan)
- Combine the breadcrumbs with finely chopped herbs and lemon zest.
- Dip and crumb the oily lamb chops and transfer to an oven safe baking tray.
- Bake for 40 minutes on 190 degrees Celsius until crispy.
