Before you start cooking the lamb, I recommend that you prepare the herb crust, so it is ready to go once your lamb is nicely browned on the pan. For the crust you will need:
2 slices of sourdough bread
Small bunch of parsley
1 garlic clove
1 tsp lemon zest
Small bunch of mint
2 tbsps olive oil
You will need to whizz sourdough in a blender until crumbed, grate in zest of lemon, garlic, chopped parsley and mint and add 2 tbsp of olive oil.