Roast Lamb with Herbed Breadcrumbs

Name: Roast Lamb with Herbed Breadcrumbs
Yield: 2 servings
Cuisine: American
Ingredients: 400 grams Lamb or any meat you like; 60 grams ＊ Panko; 20 grams ＊ Herbs (Parsley, basil, coriander, rosemary, etc.); 1 ＊Egg yolk; 3 tbsp ＊Olive oil; 1 dash ＊Salt and pepper; 1 clove ＊Garlic (grated); 2 tbsp ＊Fresh cream or milk; 1 tsp Oil for the heatproof dish; 1 tbsp Olive oil for the frying pan; 1 tsp Mustard (Japanese mustard); 100 grams Ramps (or alpine leek); 50 grams Pine nuts; 1/2 tsp Salt; 50 ml Olive oil; 2 handfuls Panko; 1 as required Pepper

cookpad.japan @cookpad_jp

I used a recipe called Lamm mit Brotkurste (Lamb with breadcrumbs) in Köstlichkeiten mit Brot, a German cookbook, as inspiration. That recipe had 80 g of butter, but I didn't add any. I also used olive oil and mustard sparingly.

The roasting time will vary depending on how big the piece of meat you are using is, as well as your oven, so please watch how the meat is cooking and adjust accordingly. When searing the meat in a frying pan, don't cook it too much. Use parsley, coriander, sage, rosemary or any combination. Recipe by Brandy

cookpad.japan @cookpad_jp

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Ingredients

2 servings

400 gramsLamb or any meat you like
60 grams＊ Panko
20 grams＊ Herbs (Parsley, basil, coriander, rosemary, etc.)
1＊Egg yolk
3 tbsp＊Olive oil
1 dash＊Salt and pepper
1 clove＊Garlic (grated)
2 tbsp＊Fresh cream or milk
1 tspOil for the heatproof dish
1 tbspOlive oil for the frying pan
1 tspMustard (Japanese mustard)
yields 1 jar ☆Alpine leek pesto
100 gramsRamps (or alpine leek)
50 gramsPine nuts
1/2 tspSalt
50 mlOlive oil
2handfuls Panko
1as required Pepper

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Steps

1

Mix all the ＊ ingredients together in a bowl. Take the lamb out of the refrigerator. Preheat the oven to 200°C.
2

Heat a frying pan and add the oil. Make about 4 cuts in one side of the lamb pieces, and start cooking it from the side with the cuts. The meat is going to be roasted in the oven, so just brown in on both sides for 1-2 minutes or so. Salt and pepper the side with the cuts. Transfer the meat from the frying pan to a heatproof dish, oil and all.
3

Spread the lamb with mustard. Press the Step 1 mixture of herbs and panko firmly on the surface of the lamb. Roast for 15 to 20 minutes. Check for doneness and take it out. If the panko has browned, it's good.
4

This is a variation that uses alpine leek pesto: Put the alpine leek in a food processor with the salt, toasted pine nuts and olive oil and process. Grind in some pepper. Mix the panko and pesto together.
5

Salt and pepper the meat lightly and brown in oil on both sides. Take the browned meat out of the pan and top generously with the pesto. Preheat the oven to 180°C.
6

Here is how it looks after roasting in a 180°C oven for 20 minutes or so. Slice, and serve with sides (I serve them with country potatoes). I used 300 g of lamb for 2 servings.
7

I changed the top photo to the version with alpine leek pesto. You can use regular basil pesto instead of alpine leek pesto.