roasted lamb chops with garlic-herb crumb

serves 6, prep 10 mins, cook 30 mins

This easy spring lunch is a great way to feed family and friends at the weekend. Roasting lamb chops is much easier than juggling multiple frying pans and takes the hassle out of achieving perfectly-cooked meat every time. Tender roast asparagus topped with crispy garlic breadcrumbs is the perfect accompaniment. Make the most of the short British asparagus season between April and June.

12 lamb cutlets or chops 
15g fresh rosemary, leaves picked and finely chopped
15g fresh thyme, leaves picked and finely chopped
2 x 250g bundles asparagus, woody ends trimmed
2 tbsp olive oil
2 garlic cloves, crushed
60g coarse sourdough breadcrumbs (see tip)

Preheat the oven to gas 6, 200°C, fan 180°C. Put the lamb on a large baking tray, sprinkle with half the herbs and turn to coat. Roast for 10 mins.

Spread the asparagus in a single layer on another baking tray. Drizzle over 1 tbsp oil; season. Once the lamb has had 10 mins in the oven, put the asparagus in and roast both for a further 15-18 mins until the lamb is cooked but still a little pink, and the asparagus is just tender.

Meanwhile, heat 1 tbsp oil in a non-stick frying pan over a medium heat. Add the garlic and breadcrumbs and fry, stirring, over a medium-high heat for 2-3 mins until crisp and golden. Stir in the remaining herbs and cook for 1 min. Transfer the asparagus to a serving dish and scatter over the garlic and herb crumb. Serve with the lamb.

Tip: To make the breadcrumbs, cut the crusts off day-old sourdough bread and tear into coarse crumbs with your fingers.

Carbs 7.1, Cals 326