Ingredients
6 portions
Best end of lamb, French trimmed
Seasoning to taste
50g Fresh white breadcrumbs
2 tbspParsley, chopped
1Egg
50g Butter or margarine, melted
Method
1.Lightly brush the joint with oil and season it.
2.Roast the best end at 220°C for 15-20 minutes.
3.Cover the fat surface of the meat with a mixture of
the fresh white breadcrumbs mixed with plenty of
chopped parsley, an egg and the melted butter or
margarine.
4.Return to the oven for approximately 10 minutes
to complete the cooking, browning carefully.
Professional tip
Cook the lamb until it is pink. Carefully bind the
breadcrumbs with herbs and beaten egg, so that they will hold together during cooking.
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