Recipe for Saddle of Lamb with a Herb Crust and Couscous 
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Yield:
4
Ingredients:
Amount Ingredient
1 x saddle of lamb shortcut
1 x salt and pepper
2 x egg whites
300 gm breadcrumbs
300 gm fresh parsley chopped
2 tbl fresh thyme chopped
2 tsp fresh rosemary chopped
1 x tpsn garlic teaspoon chopped
100 ml olive oil and a little for frying
Butter
160 gm couscous (qv)
300 ml tomato and garlic sauce (qv)
Instructions:
Instructions: Season the lamb with salt and pepper then brush with egg white.

Blend the breadcrumbs with the herbs and garlic olive oil and salt and pepper in a food processor and coat the lamb with the mixture.

Heat the oil and butter in a frying pan.

When the butter has melted put in the lamb and seal on both sides.

Following this cook the lamb in the oven preheated to 190 degrees C/375 degrees F/gas mark 5 for 34 minutes on each side.

Remove from the oven and allow to rest for 10 minutes.

In the restaurant the lamb is cut diagonally into 4 pieces.

Unmould the couscous in the centre of the plate.

Surround with the sauce.

Arrange stuffed courgettes and tomatoes between the slices of lamb.

Serves 4

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