Lemon Pepper Crusted Lamb

by Gavan on October 15, 2010

In honour of my trip home to Ireland recently here’s a lovely quick n easy lamb dish. (In case that doesn’t make sense lamb is very popular in Ireland.)

The seasoning here is basically flavoured S&P which adds a little extra to the already flavourful meat. Not much else to say. Enjoy!

Serves 4

1 lb grass fed Lamb noisette
1 tbsp lemon pepper
2 tsp garlic salt
2 tbsp olive oil – to saute lamb

1 bunch asparagus – ends trimmed, cut in half
1 medium zucchini -halved lengthwise, chopped 1/4′ slices
10 Brussels sprouts – cooked, halved
2 large tomatoes – large dice
2 tbsp olive oil
squeeze lemon juice

In a small bowl mix the salt and pepper together. Coat the lamb evenly on all sides and set aside on a plate until needed.
Preheat skillet on medium heat for 1 minute. Add olive oil and saute the zucchini for 1 minute. Add the rest of the veg and toss together. Add a pinch of salt and saute for 5-6 minutes until soft but not mushy. Finish with S&P to taste and squeeze lemon juice.

While veg are cooking preheat another skillet on medium high heat for 1 minute. Add olive oil. Sear the lamb loin slices for 1 minute each side. Remove to a plate for 30 seconds.
Serve with the saute seasonal veg.


All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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