6 ISSUES FOR £6 Subscribe to Yorkshire Life today CLICK HERE

Herb Crusted Loin of Lamb with Madeira and Thyme Sauce

PUBLISHED: 00:23 28 August 2012 | UPDATED: 21:47 20 February 2013

Herb Crusted Loin of Lamb with Madeira and Thyme Sauce

Herb Crusted Loin of Lamb with Madeira and Thyme Sauce

Herb Crusted Loin of Lamb with Madeira and Thyme Sauce by Head Chef: Neil Loggie at The Copper Horse, Seamer, Scarborough, YO12 4RF

Herb Crusted Loin of Lamb with Madeira and Thyme Sauce by Head Chef: Neil Loggie at The Copper Horse, Seamer, Scarborough, YO12 4RF

INGREDIENTS

4 Loin of Lamb (8 oz each trimmed eye meat)

4 Slices Bread (stale if possible)

2 tbls Fresh Chopped Herbs

200ml Madeira Wine

500ml Beef Stock

5 Sprigs of Thyme

1 tbls Olive Oil

1 Egg (beaten)


METHOD

Madeira Sauce
1. Place the Madeira, beef stock and thyme in a pan.

2. Bring to the boil and then simmer to reduce the liquid by half.

3. Thicken the sauce with a teaspoon of cornflour , mixed with cold water.

Herb Crusted Lamb Loin
1. Start by crumbing the bread then set aside on a tray to dry out.

2. Roughly chop the herbs and add to the crumbs.

3. Pre-heat the oven to 180 Gas Mark 5.

4. Heat the oil in a large frying pan, season the lamb pieces and seal on all sides in the hot oil, remove and place on a baking try and transfer to the oven for 7mins (med-rare).

5. Remove from the oven and brush with the beaten egg and roll in the breadcrumb mixture.

6. Return to the oven for another 5 mins until the crust has browned. Slice at a 45 angle and arrange on the plate, serve with the Madeira sauce, Dauphinoise potatoes and wilted greens.

Most Read

Latest from the Yorkshire Life