Cannon of Lamb Glazed with Rosemary and Mustard
A show-stopping lamb dinner party dish featuring cannons of lamb (also know as loin of lamb) coated in a fresh rosemary and mustard marinade, roasted and served with roasted Mediterranean vegetables.
- 2 x 9oz/250g lean cannons of lamb
- 1 large sprig fresh rosemary leaves, finely chopped
- 10ml/2tsp Dijon mustard
- 10ml/2tsp light brown sugar
- 15ml/1tbsp olive oil
- Knob butter
- For the Mediterranean Vegetables:
- 30ml/2tbsp basil-infused olive oil, or similar
- 150g/5oz aubergine, finely diced
- 1 medium courgette, finely diced
- 1 small red onion, peeled and finely diced
- ½ small yellow pepper, deseeded and finely diced
- 1 garlic clove, peeled and crushed
- 2 sun-dried tomatoes, drained and finely chopped
- 2 sprigs fresh thyme leaves
- Salt and freshly milled black pepper
In a small bowl mix together the rosemary, mustard, sugar and 10ml/2tsp of the olive oil.
Place the lamb on a chopping board and smear the rosemary mixture over both sides.
To prepare the vegetables; heat the basil oil in a non-stick frying pan over a medium heat and sauté the aubergine, courgette, onion, pepper, garlic, tomatoes and thyme for 10 minutes, stirring occasionally, or until tender but not mushy. Season.
Heat the remaining olive oil with the butter in a clean non-stick frying pan and cook the lamb for 10-15 minutes, turning occasionally until still pink in the middle (or 15-20 minutes if you prefer your lamb a little more cooked). Set aside to rest on a warm plate for 2-3 minutes.
To serve, place a portion of the vegetables in the middle of the plate. Slice the cannons in half and arrange neatly over the vegetables and drizzle over any pan juices.
If preferred, garnish with a sprig of rosemary before serving.