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Pink Roasted Saddle of Lamb with Mustard and Herb Crust, Mediterranean Vegetables, Rosemary Potatoes

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Pink Roasted Saddle of Lamb with Mustard and Herb Crust, Mediterranean Vegetables, Rosemary Potatoes

The perfect pink roasted saddle of lamb with mustard and herb crust, mediterranean vegetables, rosemary potatoes recipe with a picture and simple step-by-step instructions.

  • 1,5 kg Saddle of lamb, on the bone
  • 120 g Soft butter
  • 80 g White bread cubes
  • 3 tbsp Mustard
  • 4 tbsp Forest herbs
  • 300 g Peppers, zucchini, eggplant, mushrooms
  • 1 piece Onion
  • 1 tbsp Olive oil
  • Salt, pepper, garlic, sugar
  • 200 g Potatoes
  • Rosemary, fresh
  1. For the herb crust: chop the herbs and mix with the soft butter, garlic, white bread and mustard
  2. Mediterranean vegetables: heat olive oil in a pan, sauté the onion, add the vegetables and simmer for about 10 minutes over medium heat. Season to taste with spices.
Dinner
European
pink roasted saddle of lamb with mustard and herb crust, mediterranean vegetables, rosemary potatoes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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