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Loin of lamb

Ingredients 8
Servings 6


  • 2
    loin of lamb, deboned
  • salt
  • freshly ground black pepper
  • oil
  • prepared hot mustard
  • 100
    soft breadcrumbs
  • 2
    cloves garlic, crushed
  • 15
    fresh rosemary, finely chopped


Preheat the oven to 200 ºC (400 ºF). Cut the meat into six uniform pieces. Season with salt and pepper. Heat the oil in a pan and fry the meat quickly on each side to seal it. Place the meat, fatty side upward, in an oven pan and roast for about 10 minutes until done (medium). Brush the fatty side with the prepared mustard. Combine the breadcrumbs, garlic and rosemary and press onto the fatty side. Roast for about 10 minutes. Slice each piece of meat or serve unsliced with your favourite sauce and fresh vegetables. Serves 6.

Read more on: roast  |  shallow-fry  |  lamb

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