Wednesday, November 01, 2006

Herb crusted best-end of lamb, Anna potatoes, served with hot bean salad and redcurrant jus

For the Breadcrumb Coating:
100g/4oz dried breadcrumbs, not too finely ground
1 tbsp/15ml chopped parsley
1 tsp dried thyme
½ tsp chopped fresh rosemary needles
Butter 10gr
1 tbsp/15ml olive oil
1 best end of lamb, about 8 ribs, perfectly trimmed
2 tbsp/30ml/1fl oz Dijon mustard
Prepare the breadcrumb coating. Mix all the dry ingredients together then add the butter. Mix until you have a sandy texture, and reserve on a small tray.
Roast the lamb in olive oil just for colouring and sear. And spread mustard all over the meat part (not the bones). Press the meat into the breadcrumbs until it is completely coated. Roast for a further 15-20 minutes in the oven.

No comments: