FRENCH ROAST LAMB
This is a delicious way to roast lamb! The mustard and herb mixture spread over the lamb forms a delicious crust during roasting and helps to retain the meat juices and flavour.
Provided by Karin...
Categories Lamb/Sheep
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim ALL EXCESS fat from the lamb.
- (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.
- Remove from the heat and stir in the mustard and chopped herbs.
- Whisk egg white until stiff.
- Add the mustard and herb mixture and fold together until combined.
- Place lamb on a rack in a roasting pan, and grind over with black pepper.
- Spread the egg-white mixture evenly over the top surface of the lamb.
- Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.
- Place lamb on a serving plate and LEAVE to rest for 5 minutes.
- Garnish with srigs of rosemary and thyme and slice down between the bones to serve.
Nutrition Facts : Calories 653.5, Fat 55.2, SaturatedFat 24.7, Cholesterol 153, Sodium 140.2, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 33.8
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