Brush the lamb with the Dijon mustard and dip in a third of the breadcrumbs to coat it.
Cook the lamb in a pan over a high heat for 4 minutes, turning once.
Place the mushrooms whole on a griddle pan with a little oil, cap side down and cook briefly.
In a blender, blitz together the mint, oregano, rosemary, garlic, feta and two thirds of the breadcrumbs. Stuff the mixture into the mushrooms and put in an oven for 2 minutes at 160C.
Mix the chopped tomato together with the parsley and a little olive oil. Season and serve with the lamb and mushrooms.
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