Lamb with a herb and mustard crust and scallion crushed potatoes
(from Elyce123’s recipe box)
Source: delicious. June 2006
Prep time: 60 minutes
Cook time: 8 minutes
Serves 4 people
Categories: June
Ingredients
- 4 x 150g boneless loins of lamb
- 4 tbsp light olive oil
- 6 tbsp fresh breadcrumbs
- 1 tsp chopped fresh thyme leaves, plus a pinch, unchopped
- 1 tbsp chopped fresh parsley, plus 1 tsp chopped
- 1 tbsp smooth strong Dijon mustard
- 1 tbsp wholegrain Dijon mustard, plus 1 tsp
- 300ml good brown lamb stock, made from bones and trimmings
- 100g butter
- 700g new potatoes, peeled
- 4 spring onions, finely chopped
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Season the lamb. Put 3 tablespoons olive oil in a heavy-based frying pan over a high heat. When nearly smoking, add the lamb. Cook for 5 minutes, or until well-browned (but still rare inside). Put on a wire rack and allow to cool.
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Spread the breadcrumbs out on a baking sheet. Drizzle with the remaining oil. Mix with your fingers, then bake for 3-5 minutes, stirring occasionally, until the crumbs are lightly browned. Set aside to cool. Stir in the chopped thyme and 1 tbsp parsley. Leave the oven on.
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Make the sauce. Boil the stock down in a wide saucepan until reduced and thickened.
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Meanwhile, cook the potatoes in boiling salted water for 12-15 minutes, or until tender. Drain. Melt 15g butter in a saucepan over a medium heat, add the onions and a little salt. Cook gently for 1 minute. Add the potatoes. Crush gently with a fork. Set aside, covered, to keep warm.
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Meanwhile, mix together 1 tbsp of each mustard. Brush over the top of each loin, then gently press into the breadcrumbs to coat. Put on a baking sheet, crumb-side up, and bake on the top shelf for 4-5 minutes for medium-rare, or 8 minutes for medium-well done. Rest in a warm place while you cook the vegetables and finish the sauce.
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Bring the sauce back to the boil and take off the heat. Stir in the remaining herbs, mustard and butter. Season to taste.
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To serve, spoon the potatoes onto 4 plates and arrange seasonal vegetables – such as baby carrots and broad beans – around. Slice each loin into three slices and place on top of the potato. Spoon hot sauce over the vegetables.