- Lamb gigot chops
- Breadcrumbs (1 slice of bread ground in a food processor)
- 1 clove chopped garlic
- 1 handful of parsley
- Dijon mustard
- a little vegetable stock (or red wine!)
Start by making a mix of the breadcrumbs and chopped garlic and parsley
Heat a a non-stick frying pan without adding any oil or fat.
When its really hot, drop in the lamb chops. They should seal at once.
Turn after about 20 seconds, and cook for another 20 seconds.
Remove from the pan and place in roasting tin.
Spread a thick layer of Dijon mustard onto chops and a thick layer of crumb mixture on top.
Cook at 220 C for 20 minutes. Remove from oven.
Lift out chops to warmed serving dish. Place roasting tin on top of stove and deglaze with a little vegetable stock (or wine and redcurrant jelly).
Pour the gravy or sauce over and serve with seasonal vegetables.