Château de l’ou Infiniment de l’ou rouge - Pairs Perfectly with Lamb
Preheat oven to 220
Start by taking the lamb out of the fridge at least 30 minutes before cooking.
Rub with olive oil, and season with salt and pepper.
Sear for 2 minutes on both sides in a hot pan.
Take off the heat, and brush with Dijon Mustard.
Mix 1 cup of breadcrumbs
3 Tbsp of chopped mint
2 Tbsp of chopped rosemary
2 Tbsp of chopped parsley
2 cloves of chopped garlic
Salt and pepper
Glug of olive oil
Mix together and press into the lamb all over.
Put lamb in the oven for 18 minutes for a perfect pink finish.