1 loin or best end of lamb, on the bone, fat removed
1 egg white
1 clove garlic
sprig thyme
sprig rosemary
approx 30g parsley
2 slices dried white bread
good glug of olive oil
Place all the ingredients into a food processor except the olive oil. Chop to a fine green crumb then slowly add the olive oil.
Season the lamb with sea salt and freshly milled pepper. Lightly whisk the egg white; dip the lamb into the egg white and roll in the herb crumbs, pressing firmly.
Gently roast on a lightly greased tray about 150-160°C/gas mark 3-4 for 10 minutes until pink.
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