1. Preheat oven to 220c. Line a roasting pan with foil. 2. To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well. 3. To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well. 4. Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips. 5. Place on a rack in the prepared roasting pan, crumbed tops up. 6. Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time. 7. Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
