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 250g lean cannons of lamb
- 1 large sprig fresh rosemary leaves, finely chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons light brown sugar
- 1 tablespoon olive oil
- Knob butter
For the Mediterranean Vegetables:
- 2 tablespoons basil-infused olive oil, or similar
- 150g 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 2 teaspoons 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.