Crusted Lamb with Mushrooms and Potatoes
Peel and rinse potatoes, cook in salted water for about 25 minutes. Drain and let evaporate briefly, cut into wedges lengthwise.
Clean mushrooms and halve or quarter, depending on size. Crumble bread in a food processor. Spread bread crumbs on a baking sheet and toast in preheated oven at 200°C (approximately 400°F) for about 5 minutes. Add herbs and cheese to breadcrumbs and mix well. Season potatoes and mushrooms with salt and pepper and drizzle with 5 tablespoons of oil. Spread on a baking sheet and roast in the oven for about 10 minutes.
Season lamb fillet with salt and pepper. Heat remaining oil in a pan and sear meat on all sides for about 5 minutes. Remove from the pan and cool slightly. Brush with mustard and cover with breadcrumb mixture, pressing firmly. Place on top of vegetables and roast for about 3 minutes.
Arrange lamb with mushrooms and potatoes on plates and serve.