Spring Recipe: Lamb with a Rosemary Crust

Spring Recipe: Lamb with a Rosemary Crust

One reason we all look forward to spring is for the great quality lamb that it brings.

As well as being incredibly tasty, it’s a great meat that all the family will love and this recipe is no different.

It’s great for Sunday lunch or for when you’re entertaining guests! Here’s what you’ll need and how to make it.

Lamb with a Rosemary Crust

Ingredients:

450g Lamb Rack

1 tablespoon of oil

15g of butter

4 shallots

1 tablespoon of rosemary

50g breadcrumbs

2 dessert spoons of Linwoods shelled hemp

1 tablespoon Dijon mustard

Method:

Preheat oven to 190c/gas mark 5.

Heat the oil in a pan and seal the lamb before transferring into a roasting tray.

Add the butter to the pan and fry the shallots.

Add the breadcrumbs, rosemary and shelled hemp and cooked for a few minutes.

Brush the lamb with the mustard and cover with the crumb crust.

Place into the oven and cook for 45 – 50 minutes.

Cut into cutlets and serve.

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