Roast Best End of Lamb with a Leek and Mustard Crumble

Here is another way of serving the best end of lamb. It’s simple to cook. Just follow the lamb preparation and cooking instructions on p.104.

Best ends of lamb also eat well and cook a little quicker if the meat is off the bone. Providing that the lamb is French-trimmed, you can simply cut the meat away from the bone, leaving lamb fillets. Once cooked, these can be sliced either across or lengthways.

The Leek and Mustard Crumble works very well as part of the main dish or as