| 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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