450 g breadcrmbs
3 eggs
grated zest and juice of 2 lemons
50 g chopped parsley
50 g chopped basil
salt, pepper, nutmeg
100 g creamed butter
3 eggs
grated zest and juice of 2 lemons
50 g chopped parsley
50 g chopped basil
salt, pepper, nutmeg
100 g creamed butter
method
Moisten 450 g breadcrmbs with water, squeeze out the excess moisture, then combine with 3 eggs, the grated zest and juice of 2 lemons, 50 g chopped parsley, 50 g chopped basil, salt, pepper, nutmeg and 100 g creamed butter.
Serve with roast lamb.
Serve with roast lamb.
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