Herb-crusted lamb chops

Herb-crusted lamb chops


  1. Preheat the oven to 200C/400F/Gas Mark 6.
  2. Place the bread, thyme, parsley, mint, salt and freshly ground black pepper into a small food processor and pulse until it forms crumbs.
  3. Heat a griddle pan until hot. Brush the lamb chop with the melted Kerrygold.
  4. Butter and season with salt and freshly ground black pepper and place in the griddle pan.
  5. Fry the lamb on both sides for three minutes. Remove from the heat and set aside to rest for three minutes.
  6. Spread the hummus on the edges of all the griddled lamb, press the herb crumb mixture on top and transfer the lamb chops to a non-stick baking sheet.
  7. Place in the oven for 4-5 minutes, or until the crust is golden-brown and the lamb is cooked to your liking.
  8. Remove from the oven and set aside to rest for 2-3 minutes before serving.


If you don't fancy cooking a whole roast for Easter, try serving these tasty chops instead


50g (2oz) Kerrygold Salted Butter - melted

1 slice granary bread

2 sprigs fresh thyme – just leaves not the woody stalks

Small handful fresh parsley & mint

4 lamb chops

1 tbsp hummus

Freshly ground black pepper


Time: 30 mins
Serves: 4
Nutrition: n/a