Method
- Heat oven to 200°C.
- Place each potato (one at a time) on a large metal spoon. Make several slits to the potato with a small sharp knife, leaving ½ cm at the bottom unsliced - the curve of the spoon will prevent you from slicing the potato all the way through.
- Place the potatoes on a baking tray. Drizzle avocado oil all over the potatoes. Sprinkle salt and pepper generously.
- Bake for 50 minutes.
- While the potatoes are in the oven make the mustard crumb and prepare & cook the lamb loin. In a food processor, blitz the pecans, caperberries, garlic, herbs, mustard, virgin avocado oil and honey together to for a rough but sticky crumb. Lastly add the breadcrumbs at blitz to combine. Set aside.
- Heat a large pan over medium high heat. Coat the lamb with extra avocado oil and season with salt and pepper. Fry the lamb until the surface is golden. Remove the string.
- Brush the seared lamb fillet with the beaten egg,press on the pecan crumb to coat. Place the lamb on a roasting dish. Arrange the half cooked potatoes around it. Drizzle more Avocado oil all over. Bake in the oven, 200°C for a further 50 minutes.
- Remove from the oven and cover with foil and tea towel to keep warm and rest for at least 15 minutes before serving.
- Quickly blanch broccolini in salted water.
- Slice lamb loin and serve with hasselback potatoes and broccolini.