Preparation
Chop the fresh parsley. Chop the fresh thyme. Finely chop the Greek Olives with Oregano.
Method
- 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.
- 2 Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper.
- 3 Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper.
- 4 Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes.
- 5 Transfer the lamb to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender.
- 6 Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.
6 Reviews
-
Colette
Class👍
-
Sarah
Nice and easy
-
Stuart
Very nice, tweaked slightly to our taste
-
Amy
Very easy and tasty, even if you can't get all the right herbs!
-
Rico
Very tasty and very easy! A great one to show off to the family.
-
Danielle
Delicious
- Average per serving
- Calories 141.0kCal
- Fat9.0g
- Saturated3.6g
- Salt0.45g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg