Lamb Chops with Mustard & Herb Crust

This recipe works in combination with: Chicken Escalope Marinated in Garlic & Lemon, Thai Chicken & Coconut Curry with Jasmine Rice, Turkish Spiced Lamb Chops. This recipe features in these meal plans: Global Springtime.

Juicy lamb chops with a crunchy mustard and herb crust served with a side of green beans and boiled new potatoes.


  • 2 medium new potatoes (approx 70g each), quartered
  • 70g of fine trimmed green beans
  • 2 lamb chops
  • 4 tsp breadcrumbs
  • 1 clove of garlic, finely chopped
  • 2 tbsp fresh parsley
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp Dijon mustard
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £4.47
  • Store cupboard: Cook's
  • Calories per serving: 1027
  • 5-a-day per serving: 0.9
  • Print Recipe
Herb Crusted Lamb Chops photo

840 cooks think so


  1. Preheat the grill to high. Cook the new potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and set aside.
  2. Meanwhile, mix the garlic, breadcrumbs, parsley, oregano and thyme in a bowl and set aside.
  3. Season the lamb chops with salt and pepper. Cook under the grill for 2-3 minutes on each side.
  4. Remove and spread the mustard over the top and bottom of each lamb chop then press down into the herb mix so it sticks to the mustard. Return the chops to the grill, for 2-3 minutes on each side, or until cooked through.
  5. Meanwhile, cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender.
  6. Serve the lamb chops with the green beans and new potatoes.

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