Herbcrusted Spring Lamb
Ingredients
- 1 leg of lamb, butterflied and skinned (ca.1.5kg of meat)
- Salt & pepper
- A good handful of fresh whole herbs (eg soft-stemmed thyme, sage leaves or mint leaves)
- A generous knob of butter for browning the meat
- For the herb crust:
- 150ml chopped herbs, mostly parsley with some rosemary, thyme or mint
- 150ml breadcrumbs
- 4 fat cloves of garlic, very finely chopped or crushed
- 100g butter, melted
- Salt & pepper
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