Mini Lamb Roasts - cooking recipe

Ingredients

1/4 cup fresh breadcrumbs
1 tsp grated lemon peel
1 tbsp chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
2 None boneless lamb rump roasts (1 lb each)
1 tsp honey
1 tsp lemon juice
2 tsp Dijon mustard
2 tbsp olive oil
1 1/2 lbs potatoes, halved
None None Steamed green beans, to serve

Preparation

Combine breadcrumbs, lemon peel, mint and 2 tbsp of the parsley in a small bowl. Season. Lay lamb flat on a work surface. Cover with breadcrumb mixture. Roll up and tie with string to secure. Combine honey, lemon juice and mustard and rub into lamb. Let stand, turning occasionally, for 30 mins.
Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook meat, turning, for 5 mins, until browned all over. Cover, reduce heat to medium-low and cook for 7-10 mins for medium, or until cooked to desired doneness. Transfer meat to a plate, cover loosely with foil and let stand in a warm place for 10 mins.
Meanwhile, place potatoes in a large pan of boiling salted water on medium heat. Bring to a boil. Cook for 10-15 mins, until tender. Drain.
Toss potatoes with remaining 1 tbsp oil and parsley. Season. Carve lamb into thick slices. Serve with pan juices and potatoes and greens beans.