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.
- 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 nonstick 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.