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

(optional)

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.