Baked Garlic Lamb

Ingredients

• 600 g lamb fillet (pre‑trimmed)
• Salt
• pepper (ground)
• 5 tbsp olive oil
• 4 slices toast bread
• 1 handful garlic chives
• 1 egg yolk
• 1 tbsp Dijon mustard
• 6 tomatoes
• 2 shallots
• 1 Zucchini

Instructions

1. 1.

   Preheat the oven to 100 °C with fan and top heat.

2. 2.

   Rinse the lamb, pat dry, cut into four equal pieces and season with salt and pepper. In a hot pan, brown all sides in 1 tbsp oil. Place on a rack (fat drips onto a pan below) and bake for 25‑30 minutes until pink.

3. 3.

   For the crust, remove crumbs from the toast bread and finely chop it in a food processor. Rinse the garlic chives, shake dry and finely chop. In a bowl mix the breadcrumbs, egg yolk, mustard and 2‑3 tbsp oil. Season with salt and pepper.

4. 4.

   Peel the tomatoes, blanch, cool, peel, quarter, deseed and dice. Peel the shallots and slice into thin rings. Wash the zucchini, trim and cut into slices. Together with the shallots, sauté in a hot pan with the remaining oil for 3‑4 minutes until golden brown. Add the tomatoes, season with salt and pepper and remove from heat.

5. 5.

   Turn the oven to grill mode. Spread the garlic chive mixture over the lamb, press down and bake for another 3‑4 minutes until the crust is golden brown.

6. 6.

   Plate the vegetables with the lamb and serve with potato gratin if desired.