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1
Mix all the * ingredients together in a bowl.
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2
Take the lamb out of the refrigerator.
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3
Preheat the oven to 200C.
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4
Heat a frying pan and add the oil.
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5
Make about 4 cuts in one side of the lamb pieces, and start cooking it from the side with the cuts.
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6
The meat is going to be roasted in the oven, so just brown in on both sides for 1-2 minutes or so.
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7
Salt and pepper the side with the cuts.
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8
Transfer the meat from the frying pan to a heatproof dish, oil and all.
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9
Spread the lamb with mustard.
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10
Press the Step 1 mixture of herbs and panko firmly on the surface of the lamb.
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11
Roast for 15 to 20 minutes.
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12
Check for doneness and take it out.
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13
If the panko has browned, it's good.
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14
This is a variation that uses alpine leek pesto: Put the alpine leek in a food processor with the salt, toasted pine nuts and olive oil and process.
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15
Grind in some pepper.
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16
Mix the panko and pesto together.
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17
Salt and pepper the meat lightly and brown in oil on both sides.
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18
Take the browned meat out of the pan and top generously with the pesto.
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19
Preheat the oven to 180C.
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20
Here is how it looks after roasting in a 180C oven for 20 minutes or so.
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21
Slice, and serve with sides (I serve them with country potatoes).
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22
I used 300 g of lamb for 2 servings.
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23
I changed the top photo to the version with alpine leek pesto.
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24
You can use regular basil pesto instead of alpine leek pesto.
