Lamb loin with herb crust

Ingredients for 6 servings:

• 2,000 g lamb loin, halved lengthwise
• Salt
• pepper
• 80 g butter
• 1 onion(s)
• 1 stalk(s) Celery
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 bay leaf
• 2 cloves garlic
• 1 tbsp mustard, hot
• 3 tbsp white bread crumbs, freshly grated
• 2 tbsp parsley, chopped

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Sella d agnello con crosta d heir

Remove the lamb loin from the bone and wrap the detached piece around the back meat. Secure with string. Rub with salt and pepper and place fat-side down in a roasting pan. Roast in the oven (electric oven: 220°C) for 10 minutes. Remove, drain off the fat, and melt 40g of butter in it. Add the onion, chopped celery, thyme, rosemary, bay leaf, and garlic clove. Brush the meat with mustard and sprinkle with the white bread mixed with parsley. Melt the remaining butter and drizzle evenly over it. Reduce the temperature to low and cook for a further 20 minutes. Roast over high heat until a crust forms. Remove the roast and let it rest for 10 minutes. Strain the sauce and vegetables through a sieve, adding a little water to the boil if necessary. Pour the sauce over the sliced ​​roast. Serve with finely chopped vegetables.