Loin of Lamb with Herbes de Provence recipe.
· 1 lamb loin, on-or-off the bone with fat removed.
· 1 egg white
· 1 garlic clove
· 1 sprig of fresh thyme
· 1 sprig of rosemary
· 30g of fresh parsley
· 2 slices of white bread
· olive oil
· sea salt to season
· black pepper, freshly ground, to season
Place the garlic, thyme, rosemary, parsley and the dried white bread into a food processor and blitz then add olive oil until you have a relatively runny mixture.
Season the lamb with sea salt and freshly-ground black pepper, coat in the egg white and then roll it in the herb crumbs and press firmly.
Gently roast on a lightly greased tray about 150-160C degrees for 10 - 12 minutes until pink
Leave the meat to rest under tin foil for ten minutes and then serve immediately.
Accompanied by? Potatoes any way you like and maybe some roasted carrots drizzled with balsamic vinegar?
Oh, and of course a bottle of Jeff Carrel’s Dans l’Air du Temp Pinot Noir and/or his organic Plein la Vue Sauvignon Blanc
With acknowledgment to "Great British Chefs"
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