Season the loin of lamb with salt and pepper, and put to roast in a
About 15 minutes before the lamb is cooked, remove from the oven and brush the skin with a thin coating of mustard. Mix the bread crumbs, parsley, and garlic together, and press the mixture onto the mustard. Return to the oven to finish cooking, by which time the lamb should have a beautifully crisp and flavorsome crust.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.