Last night I had Sushiv (www.sushivmathur.com) over for dinner and decided to cook a recipe from Gordon Ramsay. It’s Herb Crusted Lamb (but I’ve modified it a bit)

Gordon used a rack of lamb while I used individual lamb cutlets.

So I’ve outlined my version of the recipe below, and you can have a look at Gordon’s video further below.

So here goes:

Ingredients
Lamb cutlets (says 3 – 4 pieces per person)
Continental Parsley
Rosemary
Bread (stale is fine, just something that makes good breadcrumbs), I used a baguette
French Dijon mustard

Method
On a plate, lay out the lamb cutlets and season with salt and pepper. I like Gordon’s style of doing this on the plate, because any of the seasoning that is outside of the lamb bit can be swept up and absorbed as you move the pieces of lamb around – so make sure you use every bit of season on that plate!

Start the oven at 180*C. On a pan, drizzle some olive oil and place the lamb on medium heat just to give it some colour. Once you have colour put the lamb on a wire-rack and place it in the oven for 10 mins.

Meanwhile, in a blender tear bits of your bread (I used half a baguette) with some parsley and rosemary. Drizzle in a bit of olive oil – not too much. Blitz the mixture until you have some a nice texture of herb breadcrumbs.

Take the cutlets out and brush each side with Dijon mustard and coat it all over with the herb breadcrumbs. Do this for each cutlet and place it back on the wire-rack. Put it back in the oven on the top shelf so that the heat crisps the breadcrumbs. Do each side for 5 – 7 mins.

You can serve this up with mash potatoes, green beans (which I love to cook with garlic and Marsala wine) and some wilted spinach.

Enjoy!

Here is Gordon’s video: