Name: Lamb with a Mint And Rosemary Crust
Ingredients: 50 g Fresh breadcrumbs; (2oz); 1 tb Schwartz Lamb Mint and Rosemary Seasoning; 2 ts Lemon juice; 2 tb Olive oil; 450 g Best end neck of lamb; or 1 rack of lamb,; ; bone removed (1lb); And trimmed of excess fat; 1 tb Cornflour; 2 tb Red wine; 1 ts Schwartz Lamb Mint and Rosemary Seasoning; 300 ml Lamb stock; ( 1/2 pint)

CATEGORY	CUISINE	TAG	YIELD
Meats		Schwartz, Schwartz1	2	servings

INGREDIENTS

50	g	Fresh breadcrumbs; (2oz)
1	tb	Schwartz Lamb Mint and Rosemary Seasoning
2	ts	Lemon juice
2	tb	Olive oil
450	g	Best end neck of lamb; or 1 rack of lamb,
		; bone removed (1lb)
		And trimmed of excess fat
1	tb	Cornflour
2	tb	Red wine
1	ts	Schwartz Lamb Mint and Rosemary Seasoning
300	ml	Lamb stock; ( 1/2 pint)

INSTRUCTIONS

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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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