Wednesday, May 18, 2016

Herb Crusted Lamb Backstraps

I really fancied lamb (and I have been for a while now) but with football every weekend it's hard to do a roast especially mid week when we work full time. 
Then I remembered that we had some backstraps in the freezer... After mulling around with how these were going to be cooked I decided that I would make a crust and bake them.  Voila - my wish came true with a baked lamb dinner served up tonight.
This dish was a lot quicker than cooking a full roast dinner but it really was flavoursome.  I really enjoyed the crust on the juicy tender lamb.  A subtle hint of mustard with the combination of crispiness and fresh herbs in the crust made my mouth water with each mouthful.  It is actually amazing how something so basic and easy can taste so good.
These will definitely be on the menu again....

Herb Crusted Lamb Backstraps

Serves: 4
SmartPoints per serve: 10

cooking spray
4 x 250 grams lean lamb backstraps
2 tablespoons Dijon mustard
100 grams fresh breadcrumbs
2 tablespoons chopped fresh continental parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
2 teaspoons finely grated lemon rind
1 garlic clove, crushed
1 tablespoon olive oil
freshly ground black pepper

Preheat oven to 200 degrees Celsius.

Spray a lined baking tray with cooking spray.

Place backstraps on baking tray and spread mustard evenly over lamb backstraps.

Combine the breadcrumbs, parsley, rosemary, oregano, lemon rind, garlic and olive oil in a bowl. Season with salt and pepper.

Press the breadcrumb mixture firmly onto the lamb.

Bake for 20-30 minutes for medium or until lamb is cooked to your liking.
Remove from oven and allow to rest for 5 minutes before serving.

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