2 Blackwells Lamb Chops
4 tbsp Olive oil
100g white breadcrumbs
2 tbsp melted butter
4 tbsp chopped fresh herbs; parsley, rosemary, chervil
Salt and freshly ground pepper
2 tsp Dijon mustard
1. Blitz the breadcrumbs, 3 tablespoons of olive oil, melted butter, chopped herbs and salt and pepper in a food processor until combined.
2. Heat a griddle pan or frying pan until hot, season lamb chops with salt and pepper and rub with the remaining olive oil. Seal both sides until lightly brown.
3. Spread Dijon mustard over one side of the chops and pack herb crust on top. Finish is the oven at 180 (fan assisted) for 10 minutes or until cooked to your liking.
4. Serve with creamy mashed potato and a red wine jus.