Ingredients

• 2 lamb topsides well-trimmed
• 3 toast slices wholemeal bread
• 2 tablespoons lime marmalade
• 2 tablespoons softened butter
• 1 teaspoon curry powder
• 2 tablespoons fresh coriander or parsley leaves
• Herb sauce
• ½ onion, peeled and finely chopped
• 1 tablespoon butter
• ¼ cup chopped parsley
• 2 tablespoons chopped fresh coriander
• pinch curry powder
• 1 tablespoon flour
• 1 cup chicken or vegetable stock

Method

1. Cut each topside in half, crosswise through the centre.
2. Put the bread slices into a food processor and process to crumbs (if you don't have a food processor, rub slices between your hands).
3. Add marmalade, butter, curry powder and coriander and process until well combined.
4. Press the crumb mixture over the top and sides of each topside.
5. Bake at 220ºC for 15-20 minutes. Stand for 5 minutes before carving and serving with the herb sauce.
6. Herb sauce
7. Heat the butter in a saucepan and cook the onion for 3-5 minutes until softened. Add the curry powder and flour and cook for 2 minutes.
8. Gradually add the stock and bring to the boil then turn down the heat and simmer for 5 mintues. Add the herbs and season with pepper. You can then puree the sauce if you wish.