Spring lamb with a fresh herb crust and mint salsa

Serves 4

New season Welsh lamb has a wonderful reputation and I look forward to it every spring. The variety of breeds now provide the best of flavours and a reduced fat content while the herb crust in this recipe is the perfect complement to the meat. A few seasonal vegetables and the refreshing mint salsa make this dish a tasty, healthy and balanced meal.

Ingredients

4 lamb steaks, each weighing about 125g
1 small egg, beaten
2 thick slices Brace's white bread
1 dessertspoon parsley
1 dessertspoon mint
1 clove garlic, peeled
A little grated lemon zest
Freshly ground black pepper
Olive oil for brushing

Salsa:

1 tablespoon freshly chopped mint
1 dessertspoon finely chopped onion
1 teaspoon honey
1 tablespoon white wine vinegar
4 tablespoons unsweetened apple juice

Instructions

Preparation time: 15 minutes
Cooking time: 27 minutes

Preheat the oven to gas mark 5, 190c, 375f.
Trim any excess fat from the lamb and season with pepper.
Break up the slices of bread, place in a blender and add the herbs, a little pepper, garlic and lemon zest; process to form breadcrumbs.
Brush a pan with a little olive oil and hot seal the lamb on both sides for about two minutes.
Remove from the pan, brush with egg and cover with breadcrumbs. Apply gentle pressure and place the steaks on a lightly oiled baking sheet and cook for 20 - 25 minutes in the oven.
Meanwhile, make the salsa - simply mix all the ingredients together.
Serve the lamb with seasonal vegetables and a drizzle of the mint salsa.