Gigot d'Agneau en Croûte d'Herbes (Herb-Crusted Lamb Rump Roast)
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Ingredients
- 700 g lamb rump joint
- 3 garlic cloves
- 60 g fresh breadcrumbs
- 20 g fresh flat-leaf parsley, chopped
- 2 tbsp dijon mustard
- 20 g unsalted butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 475 kcal
- Protein
- 35.4 g
- Carbohydrate
- 8.1 g
- of which sugars
- 0.7 g
- Fat
- 33.1 g
- of which saturates
- 13.7 g
- Fibre
- 1 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Heat the olive oil in a frying pan and brown the lamb rump all over for 4-5 minutes, then set aside to cool slightly.
- 3
Mix the breadcrumbs, parsley and crushed garlic with the melted butter.
- 4
Brush the lamb with the dijon mustard, then press the breadcrumb mixture firmly on top.
- 5
Place on a baking tray and roast for 20-25 minutes for pink lamb, or longer to your liking.
- 6
Rest for 5-10 minutes before carving to serve.
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