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Lamb with A Mint and Rosemary Crust

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)

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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