Putting everything in the same tray saves on washing up (yay!) and also mixes the flavours in the juices of the meat, with the herbs. This method of cooking can be used for a wide variety of dishes – especially for roasted meat.
To serve 4
1kg boneless Lamb Rumps (split into 4 chops)
4tsp Dijon Mustard
50g Ciabatta Breadcrumbs
3tbsp Olive Oil
3 sprigs Rosemary Leaves, finely chopped
Zest of ½ Lemon
½ tsp Dried Oregano
750g New Potatoes, cut in Half
400g Shallots, Peeled
8 Garlic Cloves, with broken Skin
3 Sprigs of Rosemary, Leaves only
1. Heat the oven to 220 C/ Gas Mark 7
2. Roll the lamb into a mini-Joint shape, and secure with Cocktail sticks. In a very hot frying pan, sear the meat all over, making sure it is brown.
3. Transfer the joints of meat to a baking tray, and brush mustard over the fat.
4. Mix together the breadcrumbs, 1tbsp Oil, Rosemary, Lemon zest, Oregano and season the joint. Press the mixture onto the mustard-covered surface, and set aside.
5. Put the Potatoes, Shallots, Garlic and Rosemary into the large baking tray with the Lamb, and put in the oven for twenty minutes if you want the meat medium, or twenty five for well cooked.
6. Remove from the oven, and cover the lamb with foil for ten minutes whilst out of the oven, and cook the Potatoes and Onions for this last ten minutes.
7. Carve the lamb, serve with Potatoes, Peas and a rich Gravy made with the Juices.
Photo Courtesy of: The Culinary Geek