meat, loin of lamb, herbal crust
t=teaspoon T=tablespoon + - = more or less
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of Lamb in Provence Crust with Dijon Mustard
Using herbs typical of the Provence in southern France and the Mediterranean areas, this tender loin of lamb in herbal crust is roasted to perfection. A perfect main course for the spring menu. Quick and easy, each thick slice is rosy and succulent. Serve with a spring medley of vegetables or see suggestions below.
serves 4 generously
the oven to 200°C
800 g. loin of lamb, bone removed
2 T. each of rosemary, thyme and parsley, minced
1 large garlic clove, minced
+ - 3 T. of whole seed Dijon mustard or similar
a little olive oil
salt and pepper
Mince the herbs and if you have it, macerate (crush) them in a mortar. Add a few pinches of salt, a few gratings of pepper, the minced garlic and mustard and mix well. Set aside.
Heat a few tablespoons of oil in a heavy pan and quickly brown the lamb loin on all sides. Remove to a plate or cutting board and spread a little of the herbal mixture on the underside of the loin before placing (underside down) in an oiled roasting pan. Spread the rest of the mixture over the loin, including the ends.
in the hot oven for about 20 minutes*. Remove, loosely covered with
aluminium foil and allow to rest 5 minutes more before slicing into thick
Tip: Always serve lamb hot and on warmed plates. The fat of the lamb (which is also in the juices) hardens quickly even when cooled a few degrees.
Suggested vegetables: a spring medley of steamed vegetables such as young carrots, sliced lengthwise, courgettes (zucchini) baby tomatoes, purple or green broccoli or cauliflower florets and roasted or parsley butter potatoes. See Carrot and Apricot puree for another delicious vegetable suggestion.
*30 minutes for medium rare, 35-40 minutes for medium.
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The Epicurean Table © 1999-2002 Patricia Conant