Herb Crumbed Lamb Fillets with Baby Carrots & Horseradish Cream

Steps

1. Preheat oven to 220°C. Prep & cook roasted vegetables. Toss parsnip, pumpkin and carrots on a lined oven tray with a drizzle of oil and season. Roast in oven for 25 minutes, until tender and golden. Turn once during cooking. Once cooked, toss through spinach to wilt.
2. Prep lamb. Pat lamb dry, place in a bowl, season and rub with mustard. Add flour to bowl with lamb and toss to coat. Add egg to same bowl, split the yolk and toss to coat.
3. In a separate bowl, combine parsley, breadcrumbs and a pinch of salt. Transfer lamb to breadcrumbs, shaking off any excess egg, toss to coat.
4. Cook lamb. When veggies have 10 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 5 minutes, turning often, until crumb is golden and lamb is medium-rare. Rest, uncovered before slicing.
5. Serve vegetables topped with lamb and horseradish cream.