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    • Lamb with a Mint And Rosemary Crust

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    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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