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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
loin lamb	800			-	-	-	-
butter	2	teaspoons		57.0	2.6189999999999998	1.781	4.8
onion	1		chopped	64.0	14.944	1.76	0.16
grain mustard	4	teaspoons		-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
egg white	1			17.16	0.2409	3.597	0.0561
black pepper			ground	-	-	-	-
rosemary				2.227	0.3519	0.0563	0.0996

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.