SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 340.3
  • Total Fat: 13.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 249.5 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 32.5 g

View full nutritional breakdown of Honey Mustard Lamb Fillet with Lemon Rosemary Crust calories by ingredient
Report Inappropriate Recipe

Honey Mustard Lamb Fillet with Lemon Rosemary Crust

Submitted by: JTAIT3

Introduction

This recipe was a bit of an experiment and I was very pleasantly surprised with the result! The crust gives a really nice additional tasty texture to the beautifully cooked lamb. I served this with a nice green salad with cucumber, cherry tomatoes, red pepper and low fat balsamic dressing with home made potato salad. Mmmmmm... This recipe was a bit of an experiment and I was very pleasantly surprised with the result! The crust gives a really nice additional tasty texture to the beautifully cooked lamb. I served this with a nice green salad with cucumber, cherry tomatoes, red pepper and low fat balsamic dressing with home made potato salad. Mmmmmm...
Number of Servings: 2

Ingredients

    1 cup breadcrumbs
    1 tbsp chopped fresh rosemary (or 2tsp dried rosemary)
    Zest of 1 lemon - finely grated
    Salt & Pepper
    1 tbsp runny honey
    1 tbsp Dijon mustard
    1 tsp garlic puree (or 1 clove crushed garlic)
    300g lamb fillet - in two pieces
    1 tbsp olive oil

Directions

Makes 2 servings.

1. Preheat oven to 200C.
2. Put 2 small slices bread in a blender to make breadcrumbs. Add 1 cup to a bowl and the rosemary and freshly grated lemon zest, generous salt and pepper and mix together.
3. Transfer mix to a flat plate.
4. In the bowl mix the honey, mustard and garlic.
5. Spread honey mix over each piece of lamb fillet and roll in the breadcrumb mix to give a good crust. Drizzle olive oil over each crust.
6. Cook in the oven for 20 mins (this will ensure the lamb is still pink in the middle - cook for slightly longet for more well done) and rest for 5 mins before slicing into medallions and serving.


Number of Servings: 2

Recipe submitted by SparkPeople user JTAIT3.






Great Stories from around the Web


Rate This Recipe