Ingredients:
Texas Jack No. 2
1 T Dijon mustard
3/4 c breadcrumbs
2 cloves garlic, minced
1/4 c parsley
1 T rosemary
1/8 c olive oil
Procedure:
Season the lamb with Texas Jack No. 2 or just plain salt and pepper if you don't have Texas Jack No. 2 Seasoning. Rub with 1 T Dijon mustard.
Combine the rest of the ingredients and dredge the lamb in it.
Roast 10 min at 450F then 10 min at 400F in Turbo oven or panfry in 2 Tbsp olive oil until golden brown, approx 3 min. per side.
Serve with mint jelly.
