1 piece of lamb loin
Fresh parsley, minced
Baked red peppers
Marinate the lamb in white wine, water, garlic, herbs and olive oil overnight.
Keep in the refrigerator.
Sauté the lamb in hot oil until browned.
Take away from the heat and add salt coat with mustard.
Meantime, mix garlic, parsley, grated bread and olive oil.
Use to coat the lamb. Spread the coated lamb in a greased baking dish and bake for 15 - 20 minutes.
7- Serve with baked red peppers.