-SAUCE-
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.