Lamb Loin with Herb Crust
Trim fat from meat and season with salt and pepper. Preheat the oven to 200°C (approximately 400°F) and roast lamb on a baking sheet for about 25 minutes.
Meanwhile, rinse parsley, thyme and rosemary, drain and chop finely. Peel garlic and press through a press. Separate the egg (save the yolk for another use). Mix parsley, 1 teaspoon thyme, 1 teaspoon rosemary and garlic with oil, mustard, breadcrumbs and egg white, then puree. Spread this mixture on the lamb and roast another 15 minutes.
Turn off the oven and let the meat rest for 10 minutes in the oven. Remove from oven and cut the meat into slices.