• For the chops

  • 50g (2oz) fresh white breadcrumbs

  • 50g (2oz) Parma ham, very finely chopped

  • 4 tbsp freshly grated parmesan

  • 1 tbsp chopped fresh flat-leaf parsley

  • 4 boneless lamb chops

  • 1 free-range egg

  • 4 tbsp light olive oil

  • For the leek puree

  • 25g (1oz) butter

  • 4 tablespoons vegetable stock

  • 4 leeks, washed thoroughly and finely sliced

  • 6 tbsp double cream

  • 2 tbsp fresh mint leaves

  • 1 tsp white pepper

  • sea salt and freshly ground black pepper


  • For the chops:

  • 1.

    Tip the breadcrumbs into a bowl and mix in the parma ham, parmesan and parsley.

  • 2.

    Season generously with freshly ground black pepper and mix really well.

  • 3.

    Tip into a shallow dish.

  • 4.

    Trim any excess fat off the chops and then beat out a little bit with a meat tenderizer or a rolling pin (a frying pan would also do the job).

  • 5.

    Beat the egg in a separate dish and season generously, then use to coat the chops.

  • 6.

    Cover with the breadcrumb mixture, ensuring they are evenly coated.

  • 7.

    If time allows, leave to chill and set in the fridge for one hour.

  • 8.

    Remove half an hour before cooking to allow the meat to come back to room temperature.

  • 9.

    Heat the light olive oil in a large heavy-based frying pan.

  • 10.

    Add the coated chops and cook for 3-4 minutes each side.

  • 11.

    They should be crispy on the outside but still pink in the middle.

  • 12.

    Drain on kitchen paper.

  • For the leek puree:

  • 1.

    Bring the butter and stock to the boil in a pan with a lid until it forms an emulsion.

  • 2.

    Add the leeks with a good pinch of salt, cover and cook for 3-4 minutes until just tender but still vibrant green in colour, shaking the pan occasionally and stirring once or twice.

  • 3.

    Transfer to a food processor or liquidizer and then add the cream, mint and white pepper.

  • 4.

    Blitz to a smooth puree; season to taste and transfer to a clean pan.

  • To Serve:

  • 1.

    Gently reheat the leek puree and divide among warmed serving plates. Arrange a crispy chop on top of each one to serve.

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