| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Schwartz, Schwartz1 | 2 | Servings | |
INGREDIENTS
| 50 | g | Fresh breadcrumbs, 2oz |
| 1 | T | Schwartz Lamb Mint and |
| Rosemary Seasoning | ||
| 2 | t | Lemon juice |
| 2 | T | Olive oil |
| 450 | g | Best end neck of lamb, or 1 |
| rack of lamb | ||
| bone removed 1lb | ||
| And trimmed of excess fat | ||
| 1 | T | Cornflour |
| 2 | T | Red wine |
| 1 | t | Schwartz Lamb Mint and |
| Rosemary Seasoning | ||
| 300 | Lamb stock, 1/2 pint |
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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