- 100g/3½oz breadcrumbs
- 2 tbsp fresh mint
- 1 tbsp fresh parsley
- 2 lamb chops
- 100g/3½oz flour
- 1 free-range egg, whisked
- 1 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tbsp white wine vinegar
- 25g/1oz butter
- 25g/1oz brown sugar
- 2 small shallots, peeled
- To prepare the lamb chops, use a blender to mix the breadcrumbs, mint and parsley until well combined. Place into a bowl.
- Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated. Season with salt and freshly ground black pepper.
- Heat a frying pan to a medium heat. Add the oil and place the lamb chops into the pan. Cook for three minutes.
- Turn the chops over and cook for a further three minutes.
- Remove the chops and allow them to rest for three minutes.
- To make the pea purée, place half the peas, the parsley and the white wine vinegar into a small blender and blend until smooth.
- Fold the other half of the cooked peas into the pea mixture.
- To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute.
- Add the shallots and cook until golden.
- Turn down the heat and cook for a further two minutes.
- Serve the lamb chops with the minted peas and the caramelised shallots on the side.