Honey Mustard Lamb Fillet with Lemon Rosemary Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup breadcrumbs1 tbsp chopped fresh rosemary (or 2tsp dried rosemary)Zest of 1 lemon - finely gratedSalt & Pepper 1 tbsp runny honey1 tbsp Dijon mustard1 tsp garlic puree (or 1 clove crushed garlic)300g lamb fillet - in two pieces1 tbsp olive oil
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.
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.
Nutritional Info 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
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