New Season Lamb with a Herb and Mustard Crust and Scallion Crushed Potatoes

Roast herb-crusted lamb loins served with buttery scallion crushed potatoes, seasonal vegetables, and a rich herb mustard sauce.

Dinner Lamb Potatoes Roast Herb Crust

Estimated Nutrition

Calories

881.1

kcal / serving

3524.4 kcal total

Carbs

43.9g

per serving

175.6 g total

Fat

60.6g

per serving

242.4 g total

Protein

39.7g

per serving

158.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

smooth and strong

tbsp

Wholegrain Dijon Mustard

tsp

Wholegrain Dijon Mustard

Dairy

Butter

for potatoes

GrainsCereals

tbsp

Breadcrumb

fresh

LegumesPulses

Broad Bean

blanched

Liquids

300

Lamb Stock

good brown stock made from bones

Meat

600

Lamb

boneless loin, trimmed of fat and silverskin

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

tsp

Thyme

roughly chopped

tbsp

Parsley

chopped

pinch

Thyme

leaves only

tsp

Parsley

chopped

OilsFats

Olive Oil

light

Vegetables

700

New Potatoes

peeled

piece

Spring Onion

finely chopped

piece

Carrot

blanched

piece

Lettuce

blanched

Girolle Mushrooms

Method

Preheat the oven to 200°C.

Serve sliced lamb over potatoes with vegetables and sauce, garnished with parsley.

Sauté the blanched vegetables and mushrooms in a little oil and season with salt and pepper.

Roast the lamb at 200°C for 4 to 8 minutes depending on preferred doneness, then rest.

Mix the two mustards together, brush onto lamb loins, and press on the toasted herb breadcrumbs.

Boil potatoes until tender, سپس drain and crush with melted butter and spring onions.

Reduce lamb stock to sauce consistency and stir in herbs, mustard, and 15g of butter.

Place lamb on a wire rack to cool and toast breadcrumbs with remaining oil in the oven until brown.

Season the lamb with salt and pepper and sear in 3 tablespoons of hot olive oil until browned.