1 tbsp (15 ml) black peppercorns, slightly crushed
4-6 sprigs parsley, finely chopped
1 lemon, zest and juice
1/4 cup (30 g) panko breadcrumbs
2 endives, leaves separated
1/4 cup (60 ml) plain yogurt (8%) or sour cream
10-15 sprigs chives, finely chopped
1 clove garlic, very finely chopped
Parmesan shavings
Olive oil
Salt and pepper
Preparation
Place the lamb chops in a bowl with the parsley, peppercorns, juice of half a lemon, 3/4 of the zest, a drizzle of oil, and some salt.
Let the lamb chops marinate for about 10 minutes.
Mix the yogurt with the chives, garlic, 2 tbsp (30 ml) of water, and a pinch of salt.
Heat a drizzle of oil in a pan over medium-high heat. Roast the panko breadcrumbs for 3-5 minutes until golden and crispy. Remove from the pan.
Add a drizzle of oil and the lamb chops to the pan and cook for about 5-7 minutes on each side over medium heat or until desired doneness.
Garnish the lamb chops with the remaining lemon zest and serve with the endives topped with yogurt sauce, panko, and Parmesan shavings. Add lemon juice to taste.
