Wednesday, August 25, 2010
Season the lamb with salt and pepper and seal it in a pan on all sides. Bake the lamb in an oven to about 180 deg C for about 6-7 mins.
To prepare the crust, put in a blender, crushed herbs (basil, thyme, parsley), grated Parmesan cheese, bread crumbs and some olive oil to smoothen the mixture. Blitz it until you get an aromatic herb crust.
Coat the lamb on one side with Dijon mustard and then apply the herb crust. To finish off the lamb, cook it in the oven for another 2 mins and it's ready to serve. As with all meats, let it sit for at least 10 mins prior to serving.
To do the mash, saute some bacon with leeks until they are both fragrant and the bacon is well caramelized. Set aside and boil some potatoes for about half hour.
They should be soft and tender, by which time, take a folk and mash them with a drizzle of olive oil, some salted butter and a touch of cream. Add in the bacon and leeks and fold them in until they are evenly infused into the mixture and the potato mash achieve a nice creamy and smooth texture.
To plate, just garnish the mash on the side with the lamb. It should be full of flavors when eaten altogether!