Lamb with Bread Crust
Lamb with bread crust is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg lamb loin (1 lamb loin)
- 50 g clarified butter
- Salt
- freshly ground pepper
- 200 g rye bread
- 2 Garlic cloves
- 1 sprig marjoram
- 1 sprig thyme
- 0.5 bunch Parsley
- 100 g mild sheep cheese
- 2 egg yolks
- 1 egg
- mustard
- freshly grated nutmeg
Instructions
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1.
Preheat the oven to 250°C. Separate the fillets from the underside of the lamb loin and set aside. Score a diamond pattern on the fat layer on top of the loin, lightly indent along the spine. Rub the lamb loin all over with salt and pepper, place it on a rack over a roasting pan.
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2.
Heat the clarified butter in a skillet until very hot and pour it over the lamb loin. Roast in the oven for 20-25 minutes until the fat is crisp brown. Meanwhile crumble the rye bread. Peel and finely chop the garlic. Wash, dry, and chop the herbs.
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3.
Cut the sheep cheese into small cubes. Beat the egg with the yolks and stir in 1 tsp mustard. Mix in the breadcrumbs, cheese, and herbs, seasoning well with salt, pepper, and nutmeg.
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4.
Spread the mixture over the roast with a spoon. Reduce the heat to 200°C and roast for another 30-40 minutes. Add the lamb fillets during the last 10 minutes of roasting. Let the meat rest for 10 minutes before slicing.
