We eat a lot of fish and chicken in this house. My signature dish is fish pie – it’s far from a lazy recipe, which is why I haven’t yet included it on the blog. Once I figure out how to cut some corners, I’ll post it here.
Red meat is saved for special occasions, partly for health reasons, and partly because I find it difficult to get it just right. Dry, overcooked meat is such a disappointment when you’ve slaved away in the kitchen, and serving up something that looks great on the outside, but blue on the inside, doth not a happy dinner party make.
I have now managed to perfect one lamb dish, after several attempts. I’ve tried various different crusts and herb combinations as well as different cuts of meat. This recipe below, which is the illegitimate child of several recipes mixed together, seems to be fool-proof (ie I’ve made it twice without poisoning anyone) and still fits into the ‘Lazy Cooking’ category, as it only takes about 10 minutes to prepare, followed by 25 minutes of cooking time while you relax with a glass of wine.
Here’s my Lazy Lamb in a Crunchy Herb Crust.
Ingredients: serves 4
- 4 lamb rumps
- 1 tbsp olive oil
- Handful of mint leaves, finely chopped
- Handful of flat leaf parsley, finely chopped
- Handful of rosemary leaves, finely chopped
- 1 tsp grated parmesan
- 100g white breadcrumbs (I use Paxo ready made breadcrumbs)
- 2 tsp Dijon mustard
- 1 tsp balsamic vinegar
- Pinch of salt and pepper
Take the lamb out of the fridge half an hour before cooking to bring it to room temperature. Rub the lamb all over with a thin layer of olive oil and sear in a frying pan over a high heat, just until the outside of the meat starts to turn brown. Set aside to cool slightly.
Preheat the oven to 200c or 180c for a fan oven.
Mix together the chopped mint, parsley, rosemary, parmesan, breadcrumbs, balsamic vinegar, salt and pepper in a bowl (or blitz it all together in a food processor).
Brush the lamb with a layer of mustard and then pack the crumb mixture on top, pushing it down onto the meat, to form a thick crust. Drizzle with olive oil.
Roast the lamb, crust side up in the oven for 20 to 25 minutes, until the crust is a golden colour and the lamb is cooked. I like mine a little pink in the middle. If you prefer it well done, give it an extra 5 minutes.
If you have some of the crust mixture left, roll them into balls with a little olive oil and roast next to the lamb for extra stuffing.
Allow the lamb to rest for 5 minutes before slicing and serving. The lamb melts in the mouth, the herby crust gives the dish some crunch!
Here’s the money shot…
Serve with crushed potatoes, roasted cherry tomatoes and a spicy, fruity red wine, like this Chilean Merlot from Premier Estates: “medium in style with plum and red berry fruits, hints of spice with a long finish.”
[Disclosure: Not sponsored, but my thanks to Premier Estates for the delicious, complimentary wine.]
You can find more lazy cooking recipes here: