METHOD: • Preheat the oven to 200’C • Fry the lamb chops in a hot pan for 5 minutes on each side • Meanwhile, mix the breadcrumbs, thyme, rosemary, salt and pepper together and finally add 1 tbsp of olive oil to form a paste. • Spread 1 tbsp of the mustard onto each chop and place on top the herb and bread paste. Place in the oven for 5 minutes. • Fry the leeks in a frying pan with 1 tbsp of olive oil for 1 minute, then add the garlic, butter, rest of the mustard, sour cream and 1 tbsp of parsley. • Serve the leeks with the lamb chops placed on top with a little drissle of olive oil.
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Light travels faster than sound, thats why some people appear really bright until they open their mouths
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