Make the green sauce by picking the herbs from their stems, then chopping the leaves finely. Mix everything in a bowl or food processor with the lemon juice or vinegar and enough olive oil to make a spoonable sauce.
Add the greens to boiling salted water for 3 minutes, then drain thoroughly.In a large frying or saute pan, warm the peeled clove of garlic (pressed so split but still intact) and the chilli in 5 tbsp olive oil until fragrant.
Add the greens and stir until glistening with oil and flavour.
You can simply grill/griddle the lambs as is, in which case rub them with oil. Alternatively, dip each chop first in beaten egg then in dry breadcrumbs, shaking excess crumbs back into the dish.
Pour enough oil into a frying pan to reach a depth of 6mm. Put on the heat. Once hot, add as many chops as will fit without overcrowding. As soon as a golden crust has formed on one side, turn and cook the other side.
Lift the chops from pan, sprinkle with salt and serve with the green sauce and greens.