Recipe for Thyme and Basil Crusted Lamb Chops with a Provencale Sauce 
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Yield:
4 servings
Ingredients:
Amount Ingredient
Lamb chops
2 tbl Olive oil
2 x Shallots, finely diced
50 gm Fresh white breadcrumbs, (2oz)
1 tbl Freshly chopped thyme
1 tbl Freshly chopped basil
Salt and freshly ground black pepper
----------------- FOR THE SAUCE ----------------
1 tbl Olive oil
1 x Courgette, finely diced
1 x Clove garlic, crushed
500 gm Plum tomatoes, skinned, de-seeded, and finely sliced (1lb)
2 tbl Red wine vinegar
Instructions:
Instructions: 1. Preheat the oven to 190 C/375 F/Gas Mark 5.

2. Heat the oil in a frying pan, gently saute the shallots until softened.

Stir into the breadcrumbs, adding the thyme and basil. Season to taste.

3. Place the chops into a shallow roasting tin. Spoon the breadcrumb mixture onto each chop, pressing down well, some mixture may fall into the tin which can be served with the chops. Cook in the oven for 35 minutes.

4. Meanwhile, make the sauce. Heat the oil in a saucepan, add the courgettes and garlic and gently fry for 3 minutes. Stir in the tomatoes and cook for a further 2 minutes.

5. Add the vinegar and season to taste, simmer gently for 5 minutes.

6. When the chops are cooked, serve each one on a pool of hot sauce, and garnish with a sprig of basil.

NOTES : This elegant supper dish is ideally served with creamed potatoes with a hint of garlic and steamed baby vegetables.

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