Herb-Crusted Lamb With Hollandaise Recipe

Name: Herb-Crusted Lamb With Hollandaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lbs small potatoes, peeled; 3 tbsp olive oil; 1 lb lamb tenderloin; 1 sprig rosemary, leaves picked and chopped, plus extra to garnish; 3 sprigs thyme, leaves picked and chopped, plus extra to garnish; 1 None clove garlic, crushed; 1 cup breadcrumbs (from 2 slices white bread); 1 medium egg; 10 oz green beans, trimmed; 1 cup Hollandaise; Zest None from 1 lemon

Servings: persons

1 3/4 lbs small potatoes, peeled
3 tbsp olive oil
1 lb lamb tenderloin
1 sprig rosemary, leaves picked and chopped, plus extra to garnish
3 sprigs thyme, leaves picked and chopped, plus extra to garnish
1 None clove garlic, crushed
1 cup breadcrumbs (from 2 slices white bread)
1 medium egg
10 oz green beans, trimmed
1 cup Hollandaise
Zest None from 1 lemon

1
Preheat the oven to 400u00b0F. Cook the potatoes in boiling salted water for 15 mins. Transfer to a baking tray, drizzle with 2 tbsp of the oil, toss to coat and roast for 30 mins.
2
Meanwhile, season the lamb with salt and freshly ground black pepper. Heat the remaining oil in a frying pan, sear the lamb over high heat, turning, for 5 mins. Transfer to a baking sheet.
3
In bowl, mix together the rosemary, thyme, garlic, breadcrumbs and egg. Season with salt and freshly ground black pepper. Spoon over the lamb and press down firmly. Roast alongside the potatoes for the final 10-15 mins of cooking time.
4
Cook the beans in salted, boiling water for 4-5 mins until tender. Drain.
5
Heat the Hollandaise in a small pan with most of the lemon zest. Season to taste with salt and freshly ground black pepper. Serve with the lamb, potatoes and green beans. Garnish with the remaining lemon zest and the extra rosemary and thyme.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 lbs small potatoes, peeled, 3 tbsp olive oil, 1 lb lamb tenderloin, 1 sprig rosemary, leaves picked and chopped, plus extra to garnish, and more.

Yes, Herb-Crusted Lamb With Hollandaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb-Crusted Lamb With Hollandaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions