Thyme and basil crusted lamb chops with a provencale sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lamb chops | ||
| 2 | tablespoons | Olive oil |
| 2 | Shallots; finely diced | |
| 50 | grams | Fresh white breadcrumbs; (2oz) |
| 1 | tablespoon | Freshly chopped thyme |
| 1 | tablespoon | Freshly chopped basil |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Olive oil |
| 1 | Courgette; finely diced | |
| 1 | Clove garlic; crushed | |
| 500 | grams | Plum tomatoes; skinned, de-seeded, |
| ; and finely sliced | ||
| ; (1lb) | ||
| 2 | tablespoons | Red wine vinegar |
| 1 | Sprig fresh basil to garnish | |
Directions
FOR THE SAUCE
1. Preheat the oven to 190øC/375øF/Gas Mark 5.
2. Heat the oil in a frying pan, gently saute the shallots until softened.
Stir into the breadcrumbs, adding the thyme and basil. Season to taste.
3. Place the chops into a shallow roasting tin. Spoon the breadcrumb mixture onto each chop, pressing down well, some mixture may fall into the tin which can be served with the chops. Cook in the oven for 35 minutes.
4. Meanwhile, make the sauce. Heat the oil in a saucepan, add the courgettes and garlic and gently fry for 3 minutes. Stir in the tomatoes and cook for a further 2 minutes.
5. Add the vinegar and season to taste, simmer gently for 5 minutes.
6. When the chops are cooked, serve each one on a pool of hot sauce, and garnish with a sprig of basil.
Converted by MC_Buster.
NOTES : This elegant supper dish is ideally served with creamed potatoes with a hint of garlic and steamed baby vegetables.
Converted by MM_Buster v2.0l.