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Best-end of lamb, ‘Provençale herbs’
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If you have never cooked lamb loin before, this is an excellent recipe to start with. Paul Heathcote leaves the lamb loin on the bone and roasts it quite quickly in the oven, making a quick and tasty dinner perfect for after work or at the end of a busy day. Rosemary, thyme and garlic are simple additions in this lamb loin recipe that give the cooked meat wonderful flavour.
First published in 2015
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Ingredients
Metric
Imperial
- 1 lamb loin, On the bone with fat removed
- 1 egg white
- 1 garlic clove
- 1 sprig of fresh thyme
- 1 sprig of rosemary
- 30g of fresh parsley
- 2 slices of white bread
- olive oil
- sea salt to season
- black pepper, freshly ground, to season
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Method
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.
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
First published in 2015
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