Wattle Seed Crusted Lamb Loin




Sear the lamb loins in a hot pan then let them cool before brushing each one with the Dijon mustard. Roll the lamb loins in the dukkah and finish them in the oven until cooked through. Prepare a potato mash using the potatoes, cream and butter. Serve the lamb loins warm, on a bed of mash and drizzle with a little jus from the oven pan. Enjoy!