Lamb chops coated in Umami tomato puree and anchovy paste, then crusted in even more Umami goodness.⠀
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Show us what you're making this Easter, tag us in your Umami recipe ideas! Happy Easter from the Umami Fun team 

Ingredients:⠀
<Serves 2>⠀
⠀
4-6 Lamb chops⠀
1 tsp salt⠀
1 TBSP French mustard⠀
1 TBSP tomato puree⠀
1 tsp anchovy paste

<Crust mix>⠀
1/2 cup Panko bread crumbs⠀
1 clove garlic, minced⠀
4 pitted black olives, minced⠀
2 TBSP grated parmesan cheese⠀
1 tsp fresh rosemary, chopped⠀
1 tsp fresh parsley, chopped⠀
1/2 tsp salt⠀
black pepper⠀
2 TBSP olive oil

Another 2 TBSP olive oil

Method:⠀
⠀
• Heat the oven to 200°C⠀
• Rub the salt into the lamb chops.⠀
• Mix the French mustard, tomato puree and anchovy paste.⠀
• Spread the mixture over the chops.⠀
• Combine all the ingredients for the crust mix in a flat dish.⠀
• Press the crust mix onto the chops and coat all sides evenly. ⠀
• Place the chops on a well-oiled oven tray, then drizzle oil over the chops.⠀
• Roast 18 minutes for medium rare, turning halfway.⠀
• Serve with fresh green salad. Any crust fallen from the chops can be sprinkled onto the salad.⠀