One of the yummy meals we enjoyed last week was Herb Crusted Lamb, the recipe was found at Food In a Minute.
Here it is if you are interested in making it yourself… it was really good!
Herb Crusted Lamb with Roasted Vegetables
2 large potatoes, peeled
2 medium kumara, peeled
2 large carrots, peeled
1/2 cup Eta Balsamic Vinaigrette
3/4 cup fresh breadcrumbs
2 Tbsp chopped rosemary
2 Tbsp chopped chives
2 Tbsp chopped parsley
grated zest of 1/2 lemon
1 clove garlic, crushed
2 Tbsp olive oil
400g package Silver Fern Farms Lamb Leg Roast (I couldn’t find this so I just bought some lamb leg steaks and it still worked well)
1 Tbsp Dijon Mustard
1. To make the Roasted Vegetables, preheat oven to 200°C. Cut vegetables into 2cm pieces and place in a single layer on a baking tray lined with baking paper. Drizzle over a little olive oil. Roast the vegetables for 15 minutes. Remove from the oven and pour over Eta Gourmet Balsamic Red Wine Vinaigrette. Return the vegetables to the oven and continue cooking for a further 5-10 minutes or until tender. Cool to room temperature.
2. To make Herb Crust, mix all the ingredients together to make a paste. Season.
3. Remove the Silver Fern Farms Lamb Leg Roast from the pack and dry meat with a paper towel. Place in a baking tray. Spread the Dijon mustard on the upper surface of the meat. Pat the herb mixture on to form a crust. Allow to stand for 10 minutes
4. To oven cook: Place in a pre-heated 200°C oven. Cook for 30-40 minutes, until cooked to your liking; for medium rare 30-35 minutes or medium 35-40 minutes. Allow the meat to rest for 5 minutes before slicing.
To BBQ: Preheat a lidded barbecue to 200°C. Place tray in the centre of the barbecue and close the lid. Turn off the two inside burners and leave the two outer burners on. Cook for 30-40 minutes, until cooked to your liking (for medium rare 30-35 minutes; for medium 35-40 minutes). Allow the meat to rest for 5 minutes before slicing.
Serve sliced with the roasted vegetables and a fresh green salad.