Recipe - Herb-Crusted Loin Of Lamb

1 pack Waitrose New Zealand lamb
boneless loin; weighing
; fillets, approximately
350g
; (12oz)
One half Onion; finely chopped
2 Rashers smoked bacon; finely
chopped
1 Clove garlic; chopped
15 ml Each of fresh basil and
mint; chopped (1tbsp)
45 ml Soft white breadcrumbs;
(3tbsp)
30 ml Parmesan; grated (2tbsp)
30 ml Butter; softened (2tbsp)
Salt and freshly ground
black pepper

Trim the lamb fillets.

Combine the remaining ingredients in a bowl. Press this mixture firmly onto
the loin fillets.

Place the fillets on a baking tray in a preheated oven 200øC, 400øF, gas
mark 6, for 1215 minutes or until cooked. Slice into two pieces.

Serve on a bed of lightly saut‚ed courgettes, tossed in some freshly
chopped basil and mint and seasoned with salt and black pepper.

As an alternative cooking suggestion, follow the recipe to the end of step
2 then cut each fillet in two and wrap each piece in a thin slice of ham
and two sheets of filo pastry. Brush the parcels with melted butter and
place in a preheated oven 200øC, 400øF, gas mark 6, for 20 minutes. Cut
each parcel in two before serving.

Converted by MC_Buster.

NOTES : A deliciously quick way of cooking New Zealand loin of lamb,
combining the flavours of basil, mint, garlic and bacon in the crust. Serve
the lamb with saut‚ed courgettes and creamy mashed potato.

Converted by MM_Buster v2.0l.