Roast lamb with herb crust - Cyprus Recipe Community

Roast lamb with herb crust

  • 3h
  • 6 portions
  • Easy
  • 0
  • Rating 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
  • DeviceTM5
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PREPARATION
Herb crust
Step 1
Place 75 g old bread, 35 g bread crumbs, 10 g rosemary, 5 g thyme, 35 g parsley, 50 g olive oil and chop 10 seconds/speed 9. Transfer in a bowl and set aside.
  • 10 s
  • 9
Lamb with potatoes
Step 1
Place 80 g onion, 1 garlic clove, 50 g carrots, 30 g celery and chop 4 seconds/speed 5.
  • 4 s
  • 5
Step 2
Add 200 g red wine, 20 g Worcestershire sauce, 15 g soya sauce, 2 tablespoons homemade vegetable stock and 600 g water into mixing bowl. Place butterfly whisk in Varoma tray and place on top lamb. Place around lamb baby potatoes and in simmering basket.
Step 3
Place simmering basket and Varoma into position and cook 60 minutes/Varoma/speed 1.
  • 60 m
  • Varoma
  • 1
Step 4
Add 250 g boiling water and set 60 minutes/Varoma/speed 1. Set aside Varoma and simmering basket and allow to cool down for 15 minutes.
  • 60 m
  • Varoma
  • 1
Step 5
Grind remaining sauce in mixing bowl 5 seconds/speed 9.
  • 5 s
  • 9
Step 6
Pre-heat oven at 180C. Sprinkle with salt and pepper. Brush mustard on lamb and cover with herb crust. Transfer lamb on oven tray and distribute potatoes around. Sprinkle potatoes with remaining 20 g olive oil and cook in pre-heated oven (180C) for 20 minutes.
Step 7
Serve lamb in slices with potatoes and sauce.
TIPS

You can use herbs and/ or spices of your choice for the crust.

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