Lamb in Bread Crust with Herbs & Salad Leaves
1 rack Lamb ribs
100g bread (few days old)
50g rosemary, thyme, parsley
1 lamb stock cube
1 carrot – cubed
1 onion – cubed
1 stick celery – cubed
1 clove garlic
5 stems rosemary
100ml white wine
2 cups water
Pre-heat oven to 180C (Fan)
Season the lamb with salt and pepper, dust with flour and fry in a fry pan with olive oil for 15mins on medium heat.
Chop the bread in small cubes and mix with the eggs, the chopped herbs, olive oil, salt and pepper in a glass bowl.
Cover the lamb with this mixture.
Line an oven tray with grease-proof paper and put the lamb on it.
Bake in the oven for 15mins.
For the sauce
Add a drizzle oil to a saucepan and gently fry the carrot, onion and celery. Add the wine with the stock cube and garlic. Simmer until reduced.
Add the rosemary and salt to taste.
Add the water and simmer for about 30mins.
Strain the sauce into a jug and keep warm.
Serve the lamb cut into cutlets with the hot sauce over the top.
Add vegetables of your choice.