Put the chops in a container and pour the Vernaccia over them (they should be submerged in the wine), cover and leave to marinate in the fridge for an hour. In the meanwhile prepare the breading: crumble the bread on your work surface with your fingers, then chop it finely with a large knife and transfer into a bowl. Wash the mint and parsley leaves, pat them dry, chop them together with the cloves of garlic, and then put this mixture into the bowl with the breadcrumbs. Add the grated pecorino, a tablespoon of olive oil, a tablespoon of Vernaccia, the grated lemon peel, salt and pepper, and mix everything together thoroughly. When the lamb chops have finished marinating, drain off the wine, pat them with kitchen paper and coat them with the breadcrumb mixture; press firmly so that the breading adheres to the meat well all over. Lay the breaded chops side by side on a baking tray lined with greaseproof paper. Add a drizzle of olive oil and cook in a preheated oven, at 200 °C, for about 13-15 minutes; Before serving, leave to rest for about 10 minutes, then arrange the chops on a serving dish drizzle them with a little more olive oil and ... serve immediately!