Hot Cross Bun-crusted Lamb with Salsa Verde From Marks & Spencer

Hot Cross Bun-crusted Lamb with Salsa Verde From Marks & Spencer

Well this is an unusual recipe for us. Marks & Spencer have come up with a way to use up any leftover hot cross buns on Easter Sunday with a recipe for a hot cross bun crusted lamb and salsa verde!

You’ll certainly impress your guests this weekend if you cook up this meal.

For the lamb

  • 2 lamb racks
  • 1 tbsp olive oil
  • Salt and pepper

For the crust

  • 2 luxury hot cross buns, blended into rough crumbs
  • 40g unsalted butter, softened
  • 30g parmesan, finely grated
  • ½ pack parsley, finely chopped
  • 1 lemon, zest only
  • Pinch salt

For the salsa verde

  • 2 banana shallots, finely chopped
  • 3 tbsp olive oil
  • ½ tin anchovies
  • 2 tbsp capers
  • 1 lemon, juice only
  • 1 pack fresh parsley, finely chopped
  • 1 pack fresh mint, finely chopped

200g purple sprouting broccoli to serve


  1. Preheat oven to 200°C. Lightly oil and season the lamb racks.
  2. Mix the bun crust ingredients and press onto the lamb racks.
  3. Roast for 12-15 minutes and allow to rest for 5-10 minutes.
  4. Meanwhile, place the chopped shallots and olive oil into a small saucepan and cook until soft and sweet.
  5. Add the anchovies, capers and lemon juice and continue to cook for 2 minutes. Stir the chopped herbs through.
  6. Serve the lamb with steamed purple sprouting broccoli dressed with salsa verde; add extra salsa verde on the side.

All of the ingredients listed above are available to purchase in 17 M&S Irish Stores!

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