Open your dish to a savory, super easy recipe that will delight your taste buds

Breaded Breast of Lamb, Potatoes & Mushrooms

Servings: 4/5

Ingredients:

• Oliviers & Co Salt & herbs mix for meat
• La Classique Olive Oil
• White Wine Vinegar with Citrus
• 2 breaded breast of lamb
• 2-3 potatoes cut lengthwise
• 2 bay leaves
• 1 1/2 cup button mushrooms
• 1/2 bunch of flat parsley
• 1/2 juice of lemon
• Ketchup

Instructions:

Season the breaded breasts of lamb with salt & pepper, place them in a dish with the bay leaves & with 1/2 cup of aromatic oil for meat & set aside to marinate for 4 hours.

1 hour before the end of the marinade, preheat the oven to 400°F, wash & cut the potatoes in half lengthwise, & place on a baking tray, sprinkle with the salt & herbs mix & bake for 45 min.

Keep only the mushroom caps, peel & slice thinly, sprinkle with lemon juice. Add the finely chopped parsley, citrus vinegar & 3 tbsp. of olive oil. Season with salt & pepper, set aside.

20 min before the potatoes stop cooking, place the breaded breasts of lamb in a dish, & cook for 5 min on each side. Remove the potatoes, set aside. In the oven, on the grill position roast the breaded lamb for 10 min. Serve with the potatoes & the mushroom salad.

Cooking the lamb on a BBQ or a griddle if you have one is even better.