An absolute game changer! There will not be any leftovers, so be ready to make extra. This may be a little fiddly, but it is worth every minute spent tending to this gorgeous lamb.
Ingredients: Dip
5 lamb back straps
1 1/2 cups breadcrumbs
1 cup fresh mint, chopped
2-3 tablespoons seedy mustard
3 tablespoons honey
Plain flour
Olive oil for frying
Method – Crumb
Mix together the breadcrumbs, mint and season. Coat the back straps in the flour, ensuring that all of the meat is covered entirely. Then coat the lamb in the honey and then dip and press the breadcrumb mixture onto the lamb.
Method – Fry
In a pan, heat some oli and sear the outside of the lamb back straps until they colour.
Method – Bake
Once seared, place the lamb onto a lined backing tray. Place into an oven at 180c for 10 minutes to warm the centre of the lamb – should be cooked medium to medium rare.
Serve with roasted veggies and salad of choice!
Chanel's Tapas Bar 