Ingredients
2 chump chops
salt and pepper
a small bunch of basil
1 garlic clove, peeled
1 tsp coarse sea salt
2 tbsp. breadcrumbs
3 tsp sharp Cheddar, grated
oil, for frying
Season the chops with salt and pepper on both sides, set aside.
To make the topping, roughly chop the basil leaves and garlic, and whiz in a blender with the salt, breadcrumbs and Cheddar.
Heat 1 tbsp. of oil in a large heavy frying pan. When smoking hot, add the chops and fry for 4 minutes.
Turn them over and carefully pile the topping on the cooked side of each chop. Press them down a little with the back of a spoon.
Cook the chops for 2 minutes longer and transfer them onto a warm place. Keep warm and let them rest for 6-10 minutes before serving.
It doesn’t melt on the meat so you can add the topping after they come off the pan, but sitting under the herby crumbs gives a very nice flavour to the lamb chops.
