18 March 2015

Super Simple St Patrick’s Day Lamb Dinner!

Herb Crusted Roast Lamb Recipe

New season spring lamb is not only delicious, but traditional in Ireland around St Patrick’s Day - so I thought I’d give it a bash. Now, my love of eating far surpasses my love of cooking and, when I do get busy in the kitchen, I want something that will deliver big results with little stress; I like to let the ingredients do the talking (and most of the hard work) for me.

This dish hits the sweet spot in the results to effort ratio – in just 45 minutes and with very little prep, you’re looking at a pretty fancy-pants meal. The recipe, plus all ingredients, came from Marks and Spencer; with an M&S Food shop right across the road from my work, a lot of our meals end up coming from here. I did a double take at the nutritional info because for something so tasty, it’s surprisingly low in calories, rendering the rioja we washed it down with pretty much guilt-free!

Herb Crusted Roast Lamb Recipe

 Ingredients – serves 2:

380g pack Rosemary Potatoes
25g sourdough pavé bread
25g Greek Olives with Oregano, finely chopped
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh parsley
1 tbsp olive oil
1 x 330g French-trimmed rack of lamb
1 tsp Dijon mustard
200g Boston beans or fine green beans

Herb Crusted Roast Lamb Recipe


1. Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens). Cook the potatoes according to the packet instructions.

2. Put the bread in a food processor and pulse to form rough crumbs. Transfer the crumbs to a bowl and stir in the chopped olives, thyme and parsley, then season with salt and freshly ground black pepper.

3. Heat the oil in a frying pan and add the lamb. Cook over a high heat until browned all over, then transfer to a board. Remove any excess oil with kitchen paper.

4. Spread the mustard over the lamb and press the crumb mixture on top. Put the lamb in a small roasting tin and roast for 25 minutes. Transfer to a board and leave to rest for 5 minutes. Meanwhile, cook the beans in boiling salted water for 3 minutes, until just tender.

5. Divide the potatoes and beans between 2 plates, then slice the lamb into cutlets to serve.

Herb Crusted Roast Lamb Recipe

Per serving:

141 calories 9g fat (3.6g saturated) 8.3g carbohydrates 1.3g sugar 2g fibre 6g protein 0.45g salt

Want more super simple recipes? Check out my easiest ever dinner party menu here – and if you have any recommendations please leave them in the comments - and hope you had a very happy Paddy's Day! 

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