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This dish serves two
Ingredients
The Lamb
2 x rump of lamb (approx 350g each)
salt
pepper
25ml olive oil
The Vegetables
100g baby carrots
100g baby turnips
100g fresh garden peas
50g spinach
50g butter
The Herb Crust
200g breadcrumbs
1 bunch of rosemary (removed from the stalk)
1 bunch of thyme (removed from the stalk)
2 cloves of garlic
50ml olive oil
2 tsp English mustard
Cooking Instructions
- Make the herb crust by placing all ingredients into a blender and mixing adding the oil a little at a time. The Mix should be slightly moist and textured.
- Heat the oven to 190oC
- Season the lamb with salt and pepper.
- Heat the oil in a pan and seal the lamb for 6-8mins making sure all sides are browned. Remove from the heat and leave to rest for a minute.
- Brush the top of the lamb with the mustard and cover with the breadcrumb mix. Place in the oven for 10-12mins.
- Add the carrots and turnips to a pan of boiling water and cook for 5 mins. Then add the peas and cook for a further minute and then strain.
- Melt 25g of butter in a pan and toss the spinach though it adding salt and pepper to taste.
- In another pan melt the rest of the butter and toss through the vegetables seasoning with salt and pepper.
- To serve place the lamb on top of the wilted spinach with the vegetables to the side.
- Serve with boiled new potatoes and a fresh mint sauce or redcurrant jelly.
Done!
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