Categories: June

Ingredients

• 75g unsalted butter
• 8 slices white bread, crusts removed
• 4 tbsp chopped fresh mixed herbs, such as thyme, sage, flatleaf parsley and rosemary
• 6-bone best-end of lamb or 6 lamb cutlets
• olive oil, for frying
• 2-3 tbsp Dijon mustard
• steamed seasonal vegetables, to serve

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

2. Melt the butter in a small pan or in the microwave. Place the bread in a food processor and whizz into breadcrumbs, then tip into a bowl and stir in the herbs. Season to taste and slowly add the melted butter until just combined. Set aside.

3. If using a rack of lamb cut into six cutlets. Heat a frying pan until searing hot. Add a thin layer of olive oil and seal the cutlets on both sides until brown – you may have to do this in batches depending on the size of your pan. Transfer to a roasting tin.

4. Brush each lamb cutlet with a little of the Dijon mustard and sprinkle a tablespoon of the breadcrumb mixture on top of each one, making sure not to pat down. Roast for 8-10 minutes, or until the lamb is tender and the breadcrumbs are golden. Serve with steamed seasonal vegetables.

Email to a friend | Print this recipe | Back