Recipe for Lamb with a Mint and Rosemary Crust

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Yield:

2 servings

Ingredients:

Amount	Ingredient
50 gm	Fresh breadcrumbs, (2oz)
1 tbl	Schwartz Lamb Mint and Rosemary Seasoning
2 tsp	Lemon juice
2 tbl	Olive oil
450 gm	Best end neck of lamb, or 1 rack of lamb, bone removed (1lb)
	And trimmed of excess fat
	----------------- SAUCE ----------------
1 tbl	Cornflour
2 tbl	Red wine
1 tsp	Schwartz Lamb Mint and Rosemary Seasoning

Instructions:

Instructions: Pre-heat oven to 220C, 425F, Gas Mark 7. Mix together the breadcrumbs, Lamb Mint & Rosemary Seasoning, lemon juice and oil and press onto the fat side of the lamb. Place in a small roasting tin and bake for 20-30 minutes for a rare to medium appearance, or 30-35 minutes for well done.

Meanwhile, blend the cornflour with the remaining ingredients in a small saucepan. Bring to the boil, stirring until thickened. Serve with the lamb.

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