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Best-end of lamb, ‘Provençale herbs’

Best-end of lamb, ‘Provençale herbs’

PT45M

1
Place the garlic, thyme, rosemary, parsley and the dried white bread into a food processor and blitz
  • 1 garlic clove
  • 1 sprig of fresh thyme
  • 1 sprig of rosemary
  • 30g of fresh parsley
  • 2 slices of white bread
2
Once the mixture has been chopped to a fine crumbly green mixture slowly add the olive oil until you have a relatively runny mixture
  • olive oil
3
Season the lamb with sea salt and freshly milled pepper, dip in the egg white and roll in the herb crumbs and press firmly.
  • 1 lamb loin
4
Gently roast on a lightly greased tray about 150-160C degrees for 10 - 12 minutes until pink
5
Leave the meat to rest under tin foil for ten minutes and then serve immediately

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