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 meat, loin of lamb, herbal crust

 

t=teaspoon    T=tablespoon   + - = more or less

 

These recipes are for your personal use only and may not be added in any form to archives other works. 

 

Loin 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

preheat the oven to 200C

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.

 

Roast 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 slices.

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.

 

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.  Recipes are not to be 

added to any form of archive or other works of any kind.  Contact the author for further information.  

The Epicurean Table 1999-2002  Patricia Conant