Oven-baked lamb chops with brussels sprouts in lemon and thyme
( SERVES 4 )
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|2 cloves||Garlic, roughly chopped|
|1 tbsp||Fresh rosemary, roughly chopped|
|1 tbsp||Fresh parsley, roughly chopped|
|2 tbsp||Olive oil, plus extra for drizzling|
|8||Lamb chops, loin or shoulder|
|¼ cup||Flour, seasoned|
|2||Eggs, lightly beaten|
|½ cup||Breadcrumbs, dried|
|500 g||Brussels sprouts|
|2 cloves||Garlic, finely chopped|
|1||Lemon, pared rind and juice|
|4 sprigs||Fresh thyme|
|1 tbsp||Fresh parsley, chopped|
- Place the garlic, rosemary and parsley leaves, olive oil and lemon juice in a small blender (or a mortar and pestle) and blend to a paste. Rub paste over lamb chops and set aside while preparing the vegetables. (The rub can be left on longer for extra flavour or overnight if you want to prepare them on Sunday).
- Meanwhile heat the oven to 180degC. Line a large shallow baking tray or roasting dish with baking paper.
- Season lamb chops well with salt and freshly ground black pepper and lightly coat in flour. Dip in the eggs and then coat in breadcrumbs. Lay lamb chops in a single layer in the prepared baking tray and drizzle with a little olive oil.
- Place in oven and bake for 25 minutes until well browned and crisp.
Serve with brussels sprouts (below) and a bowl of creamy mashed potato.
- Trim off and discard the outer leaves of the brussels sprouts and cut in half
- Steam, or cook in a saucepan of lightly salted water for about 3 minutes, until just cooked. Drain if cooking in water
- Melt butter in a large frying pan and add garlic, pared lemon rind and thyme sprigs. Add the brussels sprouts and toss until hot and starting to brown. Add parsley and a generous squeeze of lemon juice.