Lamb with a mint and rosemary crust
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Fresh breadcrumbs; (2oz) |
| 1 | tablespoon | Schwartz Lamb Mint and Rosemary Seasoning |
| 2 | teaspoons | Lemon juice |
| 2 | tablespoons | Olive oil |
| 450 | grams | Best end neck of lamb; or 1 rack of lamb, |
| ; bone removed (1lb) | ||
| And trimmed of excess fat | ||
| 1 | tablespoon | Cornflour |
| 2 | tablespoons | Red wine |
| 1 | teaspoon | Schwartz Lamb Mint and Rosemary Seasoning |
| 300 | millilitres | Lamb stock; ( 1/2 pint) |
Directions
SAUCE
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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