Herb-crusted loin of lamb

Yield: 2 servings

Measure Ingredient
1 pack Waitrose New Zealand lamb boneless loin; weighing
\N \N ; fillets, approximately 350g
\N \N ; (12oz)
½ \N Onion; finely chopped
2 \N Rashers smoked bacon; finely chopped
1 \N Clove garlic; chopped
15 millilitres Each of fresh basil and mint; chopped (1tbsp)
45 millilitres Soft white breadcrumbs; (3tbsp)
30 millilitres Parmesan; grated (2tbsp)
30 millilitres Butter; softened (2tbsp)
\N \N Salt and freshly ground black pepper

Trim the lamb fillets.

Combine the remaining ingredients in a bowl. Press this mixture firmly onto the loin fillets.

Place the fillets on a baking tray in a preheated oven 200øC, 400øF, gas mark 6, for 12-15 minutes or until cooked. Slice into two pieces.

Serve on a bed of lightly saut‚ed courgettes, tossed in some freshly chopped basil and mint and seasoned with salt and black pepper.

As an alternative cooking suggestion, follow the recipe to the end of step 2 then cut each fillet in two and wrap each piece in a thin slice of ham and two sheets of filo pastry. Brush the parcels with melted butter and place in a preheated oven 200øC, 400øF, gas mark 6, for 20 minutes. Cut each parcel in two before serving.

Converted by MC_Buster.

NOTES : A deliciously quick way of cooking New Zealand loin of lamb, combining the flavours of basil, mint, garlic and bacon in the crust. Serve the lamb with saut‚ed courgettes and creamy mashed potato.

Converted by MM_Buster v2.0l.

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