River Mint and Mustard Crusted Lamb

    This is an extremely effective, and utterly delicious way to jazz up lamb fillets. or any lamb cut.


    Serves 4


    8 lamb fillets

    2 teaspoon river mint, dried and ground

    2 tablespoons mustard powder

    1 teaspoon cracked black pepper

    2 tablespoons parsley flakes

    Olive oil


    Mix the native mint, mustard powder, black pepper and parsley flakes together on a plate.


    Roll the lamb fillets in the dry herb mix to lightly coat all sides.


    Heat a little oil in a frying pan and on a moderate heat gently cook the seasoned lamb fillets for about 2-3 minutes each side. They take very little cooking time.


    When ready slice the medallions diagonally and serve. Our Wild Lime Chili Ginger Sauce would be a lovely accompaniment to this.

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