Lamb Loin with Breadcrumb Coating
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 handfuls fresh, white breadcrumbs
- 1 handful parsley (chopped)
- 1 sprig thyme (leaves chopped)
- 2 cloves garlic cloves (roughly chopped)
- lemon zest (from 1 lemon)
- 2 Tbsps olive oil
- 2 Rack of lamb (French-trimmed)
- 3 Tbsps Dijon mustard
- Mixed Vegetables (carrots, French bean, courgettes, baby squash)
- 2 Tbsps butter (melted)
Preparation steps
1.
Heat the oven to 200ºC (180º fan) 400ºF, Gas 6. Place the breadcrumbs in a food processor with the parsley, thyme, garlic and lemon zest and pulse until thoroughly blended. Season with salt and pepper.
2.
Heat the oil in an ovenproof frying pan and sear the lamb on all sides, basting with the meat juices as you go. Cover the meat to with tin foil, transfer the pan to the oven and roast for about 7 minutes.
3.
Remove the pan from the oven, set it aside for 5 minutes then brush the meat with the Dijon mustard, press the breadcrumb mixture onto the surface then return the pan to the oven, uncovered, and roast for a further 10 minutes or until the meat is cooked to your liking.
4.
While the lamb is cooking, steam or boil the vegetables until tender then toss in the melted butter.
