Lamb Collar Joint With A Feta Cheese Coating
INGREDIENTS (Serves 6)
◆ 600g new potatoes, peeled
◆ 4tbsp olive oil
◆ 2 small lamb collar joints, with bones attached, trimmed of excess fat
◆ 165g feta, crumbled
◆ 1 large egg, beaten
◆ 110g golden breadcrumbs
◆ 130g dried apricots, half chopped
◆ 300g cherry tomatoes
◆ 2-3 thyme sprigs
◆ 1 small bunch purple mint, roughly chopped, to garnish
◆ Salt and freshly-ground black pepper
1 Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Cook the potatoes in a large saucepan of salted, rapidly simmering water until just tender to the point of a knife, about 15min. Drain well and set aside.
2 Rub the lamb joints with 2tbsp olive oil and season generously with salt and pepper. Heat a sauté pan over a moderate heat until hot and then sear the lamb in the pan, turning occasionally, until golden-brown all over. Remove from the pan.
3 Briefly stir together the crumbled feta with the beaten egg and some seasoning in a mixing bowl. Add the breadcrumbs and the chopped apricots and stir well to combine. Pack onto the seared lamb in an even coating.
4 Toss the potatoes with the cherry tomatoes, remaining dried apricots, thyme and seasoning in a large roasting tray. Sit the lamb on top and drizzle the remaining olive oil over everything.
5 Roast for 20-25min until the thickest part of the lamb registers at least 71°C | 160°F on a meat thermometer. Remove from the oven and leave to rest, covered loosely with aluminum foil, for 10min before serving with a sprinkling of chopped purple mint.