Roast Lamb with Sage
Half a lamb neck first seared on the stovetop, then coated in a thick paste of olive oil, breadcrumbs, Parmesan, sage, mustard and cumin, wrapped in foil and roasted. Prep 25 min, cook 60 min, total 85 min. Serves 3-4.
⏱️ Prep: 25 min🍳 Cook: 60 min
Ingredients
| 1/2 агнешки врат | lamb (half a lamb neck) | |
| — | freshly ground black pepper, to taste | |
| 50 ml | oil | |
| 20 ml | olive oil | |
| 50 g | breadcrumbs | |
| 10 g | grated Parmesan | |
| 40 g | fresh sage leaves | |
| 1 tbsp | 15 ml | mustard |
| 1 tbsp | 15 ml | balsamic or wine vinegar |
| — | salt, to taste | |
| 0.5 tsp | 2.5 ml | cumin |
Instructions
- Preheat the oven to a high setting. Heat the oil in a larger pot on the stovetop and add the lamb neck, pre-salted and sprinkled with black pepper, to brown evenly on all sides.
- Transfer the seared lamb onto a rack set in a roasting tin. From the olive oil, breadcrumbs, Parmesan, finely chopped sage, mustard, salt to taste and the ground cumin, mix a thick paste and coat the meat generously with it.
- Wrap it in aluminium foil and roast for 20 minutes, or until done.
- Take it out and let the tin, with the foil on, rest for 5-10 minutes without opening. Serve sliced into pieces and lightly sprinkled with the vinegar.