Heat the oven to 200c.
Heat a large fry pan to hot fry the lamb in the pan fat side down for 2 minutes.
Blitz the parsley, mint, parmesan, bread, cream cheese and lemon to a fine paste. Brush the fat on the lamb with mustard top with the crust. Roast for 20 to 25 minutes then rest for 10 minutes. Then slice.
Heat on large fry pan add the butter and water when boiling pop in the veg and cook for 2 minutes.
To serve, spoon the veg and butter mix onto plates, top with sliced lamb.
Heat the oven to 200c.
Heat a large fry pan to hot fry the lamb in the pan fat side down for 2 minutes.
Blitz the parsley, mint, parmesan, bread, cream cheese and lemon to a fine paste. Brush the fat on the lamb with mustard top with the crust. Roast for 20 to 25 minutes then rest for 10 minutes. Then slice.
Heat on large fry pan add the butter and water when boiling pop in the veg and cook for 2 minutes.
To serve, spoon the veg and butter mix onto plates, top with sliced lamb.
