Lamb chops with crunchy crouton sprinkle
SERVES 4 Preparation 15 min Cooking 10-15 min
If you’re tired of plain chops, here’s a quick and easy way to give them a lift.
5 ml (1 t) Dijon mustard olive oil
4 lamb chops, cut 2 cm thick
and bones trimmed CROUTON SPRINKLE
2 spring onions, chopped
125 ml (½ c) chopped parsley 15 ml (1 T) chopped capers 1 anchovy, rinsed and chopped
60 ml (¼ c) olive oil
15 ml (1 T) grape vinegar
125 ml (½ c) stale bread,
coarsely crumbled extra oil 1 Mix the mustard and a little oil and spread on the chops.
Braai over hot coals for about 10-15 minutes until brown on the outside and just cooked but still pink inside.
2 Crouton sprinkle Process the spring onions, parsley, capers, anchovy (if using), olive oil and grape vinegar in a food processor until coarsely chopped.
3 Place the bread on a baking sheet, drizzle a little oil over and toast until dried. Mix with the spring onion mixture just before serving.
4 Serve the chops with the crouton sprinkle.