1. Trim ALL EXCESS fat from the lamb. 2. (leave SOME fat on to protect the meat while cooking) Heat the butter in a small pan, add the onion and fry gently until soft. 3. Remove from the heat and stir in the mustard and chopped herbs. 4. Whisk egg white until stiff. 5. Add the mustard and herb mixture and fold together until combined. 6. Place lamb on a rack in a roasting pan, and grind over with black pepper. 7. Spread the egg-white mixture evenly over the top surface of the lamb. 8. Roast the lamb for 50 minutes if you want it to be rare, 1 hour if you want it to be medium, or an hour and 10 minutes if you want it well done. 9. Place lamb on a serving plate and LEAVE to rest for 5 minutes. 10. Garnish with srigs of rosemary and thyme and slice down between the bones to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
