Herb-Crusted Lamb With Hollandaise - cooking recipe

Ingredients

1 3/4 lbs small potatoes, peeled
3 tbsp olive oil
1 lb lamb tenderloin
1 sprig rosemary, leaves picked and chopped, plus extra to garnish
3 sprigs thyme, leaves picked and chopped, plus extra to garnish
1 None clove garlic, crushed
1 cup breadcrumbs (from 2 slices white bread)
1 medium egg
10 oz green beans, trimmed
1 cup Hollandaise
Zest None from 1 lemon

Preparation

Preheat the oven to 400\u00b0F. Cook the potatoes in boiling salted water for 15 mins. Transfer to a baking tray, drizzle with 2 tbsp of the oil, toss to coat and roast for 30 mins.
Meanwhile, season the lamb with salt and freshly ground black pepper. Heat the remaining oil in a frying pan, sear the lamb over high heat, turning, for 5 mins. Transfer to a baking sheet.
In bowl, mix together the rosemary, thyme, garlic, breadcrumbs and egg. Season with salt and freshly ground black pepper. Spoon over the lamb and press down firmly. Roast alongside the potatoes for the final 10-15 mins of cooking time.
Cook the beans in salted, boiling water for 4-5 mins until tender. Drain.
Heat the Hollandaise in a small pan with most of the lemon zest. Season to taste with salt and freshly ground black pepper. Serve with the lamb, potatoes and green beans. Garnish with the remaining lemon zest and the extra rosemary and thyme.