Roasted Lamb with Herb Crust
Main Dishes • European
Description
Roasted Lamb with Herb Crust
Ingredients
- Lamb Neck Fillet 4 pieces
- Breadcrumbs 5 oz
- Vegetable Oil 1 tablespoon
- Garlic 4 cloves
- Chopped Sage Leaves 3 tablespoons
- Ground Caraway ½ tablespoon
- Citrus Zest Mix ½ tablespoon
- Butter 0 oz
- Ground Caraway 1 sprig
- Campbell's Beef Broth 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 480°F.
Step 2
Brush 4 pieces of meat with vegetable oil and lightly sprinkle with salt and pepper.
Step 3
Heat vegetable oil in a skillet over high heat, add the meat and fry for 4-5 minutes. Transfer to a plate.
Step 4
In a bowl, mix the breadcrumbs, 3 minced cloves of garlic, chopped parsley, caraway, and lemon zest. Sprinkle with spices and mix with butter to form a paste.
Step 5
Spread a layer of the mixture on the meat and press down lightly. Transfer to a baking sheet and bake in the oven for 12 minutes or a little longer.
Step 6
In the skillet, add the beef broth, 1 minced clove of garlic, a sprig of caraway, and the meat juices from the baking sheet. Bring to a boil and cook for 5-8 minutes until it thickens into a sauce. Pour into a sauceboat and serve with the meat.
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