Brian Turner's Lamb Loin Fillets with a Herb Crumble



1. Trim the lamb of excess but not all fat

2. Heat oil and colour the lamb on all sides

3. Take out and leave to cool

4. Brush the top with mustard

5. Blitz parsley, chilli, garlic and rapeseed oil

6. Add breadcrumbs, season and take out

7. Sprinkle mustard topping with mixture and pat down

8. Sprinkle the rest on top

9. Cook in oven 180 c to 200 c for about 10 minutes and take out, leave to rest

10. Add shallots to emptied pan

11. Add white wine and Madeira and reduce by 2/3

12. Add chicken stock and reduce by half

13. Shake in cold butter and season

14. Pass into clean pan, add parsley and serve with lamb, potato fondant and green vegetables


Prep time:

Cook time:

Serves: 4

  • 2 loin fillets of lamb (12oz each)

  • 1tsp rapeseed oil

  • 2tbsp white breadcrumbs

  • ½ green chilli

  • 2tbsp chopped parsley

  • Splash rapeseed oil

  • Salt & pepper

  • ½ clove garlic

  • 1tbsp Dijon mustard

  • 1 finely chopped shallot

  • ½ glass dry white wine

  • ½ glass Madeira

  • ½ pint chicken stock

  • 4oz cold butter

  • 1tbsp chopped parsley