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
freshly ground black pepper
- Cook potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, 20-25 minutes.
- In the meantime, preheat the oven to 200°C (180° fan) | 400F | gas 6.
- 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.
- 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.
- Pulse together breadcrumbs, herbs, garlic, remaining olive oil with 0.5 tsp salt and 0.25 tsp pepper in a food processor.
- 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.
- 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.
- 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.
- 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.
- Drain well and divide between plates. Spoon mashed potatoes onto plates.
- Cut lamb fillets into slices and fan out on the plates before serving.