Ingredients

• 600g/1lb 5oz or 4 x 150g/5½oz boneless loin of lamb
• trimmed of fat and silverskin
• salt and freshly ground black pepper
• 4 tbsp light olive oil
• 6 tbsp fresh breadcrumbs
• 1 tsp roughly chopped thyme
• 1 tbsp chopped parsley
• 1 tbsp smooth strong Dijon mustard
• 1 tbsp wholegrain Dijon mustard
• 300ml/10fl oz good brown lamb stock
• made from bones and trimmings
• pinch of thyme leaves
• 1 tsp chopped parsley
• 1 tsp wholegrain Dijon mustard
• 15g/½oz butter
• 700g/1lb 9oz new potatoes
• peeled
• 85g/3oz butter
• 4 spring onions (called scallions in Ireland)
• finely chopped
• pinch of salt
• olive oil
• seasonal vegetables
• blanched
• such as new carrots
• lettuce
• broad beans and girolle mushrooms
• salt and freshly ground black pepper
• fresh parsley sprigs

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Season the lamb with salt and freshly ground black pepper. In a heavy frying pan
• heat 3 tablespoons of the olive oil until it is nearly smoking. Add the lamb and cook over a high heat until browned all over. This should take about 5 minutes; the lamb loin should still be rare inside. Place on a wire rack and allow to cool to room temperature.
• Pour the breadcrumbs onto a baking sheet and drizzle with the remaining olive oil. Mix gently with your fingers. Put into the oven and toast the crumbs until lightly browned
• stirring two or three times. When browned
• allow to cool
• then add the herbs.
• For the sauce
• reduce the lamb stock until it has a light sauce consistency. Remove from the heat and stir in the herbs
• mustard and butter. Check for seasoning.
• To prepare the scallion crushed potatoes
• cook the new potatoes in boiling salted water until tender
• then drain. Melt the butter in a saucepan over a moderate heat
• add the spring onions and a little salt and cook gently for one minute. Add the potatoes and crush gently with a fork. Keep warm.
• While the potatoes are cooking
• finish the lamb. Mix the two mustards together and brush over the top of each loin. Dip the mustard-coated part of the loin into the breadcrumbs and gently press the crumbs onto the mustard. Set the loins on a baking sheet
• crumb-side up.
• Place in the top of the oven and roast for 4-5 minutes for medium rare
• or 8 minutes for medium-well done. Remove from the oven and allow to rest.
• Heat a little oil in a pan and sauté the blanched carrots
• lettuce and broad beans with the girolles for a few minutes. Season to taste with salt and freshly ground black pepper.
• To serve
• spoon the vegetable garnishes and some of the crushed potatoes onto the warmed plates. Slice the lamb
• allowing three thick slices for each person
• and place on the potatoes. Spoon over the sauce and garnish with fresh parsley.