Prep: 1 hr Cook: 20 mins Serves: 4 Cut: Loin


2 New Zealand Spring Lamb loin fillets, ~9-10 oz each, trimmed of silver skin
4 tbsp olive oil
100 g | 3 1/2 oz | 2 cups fresh white breadcrumbs
1 small bunch parsley, leaves only
1 handful mint, leaves only
1 garlic clove, minced
1 tbsp Dijon mustard
100 g | 3 1/2 oz | 1/2 cup butter, cubed
2 – 3 tbsp crème fraîche
450 g | 16 oz | 3 cups baby carrots, scrubbed
450 g | 16 oz | 3 cups baby turnips, scrubbed
kosher salt
freshly ground black pepper


  1. Cook potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, 20-25 minutes.
  2. In the meantime, preheat the oven to 200°C (180° fan) | 400F | gas 6.
  3. Season lamb fillets with plenty of salt and pepper. Heat 2 tbsp olive oil in a large ovenproof sauté pan set over a high heat.
  4. Sear lamb in pan until golden all over, making sure to sear both ends of fillets. Remove from pan and let cool to one side.
  5. Pulse together breadcrumbs, herbs, garlic, remaining olive oil with 0.5 tsp salt and 0.25 tsp pepper in a food processor.
  6. Brush lamb fillets with mustard using a pastry brush. Pack breadcrumb mixture onto the fillets in an even layer. Arrange on a trivet sat inside a roasting dish.
  7. Roast fillets for 6-10 minutes until lamb fillets register at least 63°C | 145F on a meat thermometer. Remove from oven and let rest, covered with aluminum foil.
  8. Drain potatoes when ready and mash with the butter and plenty of salt and pepper. Stir in crème fraîche and cover until ready to serve.
  9. Cook baby carrots and turnips in a large saucepan of salted, boiling water until tender to the tip of a knife, 12-15 minutes usually.
  10. Drain well and divide between plates. Spoon mashed potatoes onto plates.
  11. Cut lamb fillets into slices and fan out on the plates before serving.

More Loin Recipes You May Enjoy

New Zealand Spring Lamb is Available at These Fine Retailers

*All cuts not available at all retailers