French Roast Lamb

1. 1

   Trim ALL EXCESS fat from the lamb.

2. 2

   (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft.

3. 3

   Remove from the heat and stir in the mustard and chopped herbs.

4. 4

   Whisk egg white until stiff.

5. 5

   Add the mustard and herb mixture and fold together until combined.

6. 6

   Place lamb on a rack in a roasting pan, and grind over with black pepper.

7. 7

   Spread the egg-white mixture evenly over the top surface of the lamb.

8. 8

   Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done.

9. 9

   Place lamb on a serving plate and LEAVE to rest for 5 minutes.

10. 10

    Garnish with srigs of rosemary and thyme and slice down between the bones to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.