Best End of Lamb with Crust
7,7 / 10
ready in 1 hr
- For the vegetables
- 2 ½ cups Pearl onion
- 2 cloves garlic cloves
- 2 sticks Celery (sliced into 2 cm pieces)
- 1 green Bell pepper (chopped)
- 1 red pepper (chopped)
- 2 Tbsps olive oil
- ½ cup dry white wine
Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2.
Wash the joints and pat dry. Season with salt and ground black pepper. Heat the oil in a roasting tin and fry the meat on all sides. Roast in the oven for 20-25 minutes until pink in the centre.
Heat the oil in a pan and fry the onion, garlic, celery and paprika quickly. Season with salt and ground black pepper. Pour in the wine, cover and simmer gently for approx. 10 minutes.
Turn the oven up to 200°C (180°C in a fan oven), 400°F, gas 6.
Mix the breadcrumbs with the herbs and butter and spread over the meat. Roast for 2-3 minutes until golden brown.
Remove the lamb joints from the oven and serve with the vegetables.