Roast Lamb with Herbed Breadcrumbs

Roast Lamb with Herbed Breadcrumbs

I roasted lamb topped with homemade herbed breadcrumbs. This is perfect to serve to guests, with any sides of your choice.

Ingredients: 2 servings

Lamb or any meat you like
350-400 g
* Panko (Recipe ID: 483794)
60 g
* Herbs (Parsley, basil, coriander, rosemary, etc.)
20 g
*Egg yolk
*Olive oil
3 tablespoons
*Salt and pepper
a small amount
*Garlic (grated)
1 clove
*Fresh cream or milk
2 tablespoons
Oil for the heatproof dish
1 teaspoon
Olive oil for the frying pan
1 tablespoon
Mustard (Japanese mustard)
1 teaspoon
☆Alpine leek pesto:
yields 1 jar
Ramps (or alpine leek)
100 g
Pine nuts
50 g
1/2 teaspoon
Olive oil
50 ml
2 handfuls
as required


1. Mix all the * ingredients together in a bowl. Take the lamb out of the refrigerator. Preheat the oven to 200°C.
2. Heat a frying pan and add the oil. Make about 4 cuts in one side of the lamb pieces, and start cooking it from the side with the cuts. The meat is going to be roasted in the oven, so just brown in on both sides for 1-2 minutes or so. Salt and pepper the side with the cuts. Transfer the meat from the frying pan to a heatproof dish, oil and all.
3. Spread the lamb with mustard. Press the Step 1 mixture of herbs and panko firmly on the surface of the lamb. Roast for 15 to 20 minutes. Check for doneness and take it out. If the panko has browned, it's good.
4. This is a variation that uses alpine leek pesto: Put the alpine leek in a food processor with the salt, toasted pine nuts and olive oil and process. Grind in some pepper. Mix the panko and pesto together.
5. Salt and pepper the meat lightly and brown in oil on both sides. Take the browned meat out of the pan and top generously with the pesto. Preheat the oven to 180°C.
6. Here is how it looks after roasting in a 180°C oven for 20 minutes or so. Slice, and serve with sides (I serve them with country potatoes). I used 300 g of lamb for 2 servings.
7. I changed the top photo to the version with alpine leek pesto. You can use regular basil pesto instead of alpine leek pesto.

Story Behind this Recipe

I used a recipe called Lamm mit Brotkurste (Lamb with breadcrumbs) in Köstlichkeiten mit Brot, a German cookbook, as inspiration. That recipe had 80 g of butter, but I didn't add any. I also used olive oil and mustard sparingly.