Ingredients

• 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

Directions

• 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.