| Garlic & herb crusted lamb with spring vegetable sauce |
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Serves: 4 
Preparation time: 15min
Cooking time: 30min
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Directions
- Pre-heat the oven to Gas 6, 200°C/400°F. In a bowl, mix together the butter, garlic, parsley, and rosemary.
- Spread the mixture over the rack of lamb and press on the breadcrumbs.
- Roast the lamb for 20-30 minutes, remove from oven and leave stand.
- Fry the onion over a medium heat until golden brown.
- Stir in the peas, broad beans and the DOLMIO® Express Tomato & Roasted Vegetable and simmer for a further 2-3 minutes.
- Carve the lamb into cutlets and serve sprigs of rosemary and new potatoes.
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Ingredients
1 x 380g DOLMIO® Express Tomato & Roasted Vegetable sauce
25g butter
2 cloves garlic, peeled and crushed
1 medium onion, chopped
30ml freshly chopped parsley
30ml freshly chopped rosemary
45ml fresh white breadcrumbs
1 rack of lamb (6 bones)
500g fresh peas
50g shelled broad beans
100g baby new potatoes | |