Pecan And Lemon Crusted Lamb
An amazing take on a roast dinner.
- Time
- 30 minutes
- Serves
- 4
- Calories
- 347
Ingredients
- 16 baby carrots, green bit trimmed
- 175g, baby capsicums, quartered and seeds removed
- 4 cloves garlic
- 2 tbsp lemon rind
- 1/3 cup flat leaf parsley
- 10 mint leaves
- 400g lamb backstrap
- 1 tbsp olive oil
- 75g pecans
Method
- Preheat the oven to 180°c
- Place the lamb, capsicum and carrots on a tray then rub the oil into the lamb.
- Chop the garlic on a chopping board, zest the lemon over the top, pick the parsley over that and place the pecans over that. Now chop it all up until it becomes good sized crumbs.
- Press the crumb into the lamb and place in the oven. Roast until carrots are softened and crumb has gone golden (about 20 minutes).