|Lamb rib roast||1 , chinned and trimmed|
|Garlic||1 Clove (5 gm), minced|
|Honey||2 Tablespoon, melted|
|For crisp topping|
|Soft bread crumbs||2 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Chopped sage||1 Teaspoon|
|Crushed rosemary||1 Teaspoon|
|Watercress||2 Ounce (For Garnish)|
Menu for two Tomato Cups; Breton Rack; Canterbury ApplesCover bone tips of lamb with foil.
Rub garlic into back of lamb and spread over honey.
Mix together the breadcrumbs, herbs, salt and pepper, then sprinkle them over the honey.
Cook in a preheated moderate oven (180Â°C/350Â°F, Gas Mark 4) for 1 1/4to 1 1/2 hours.
Transfer to a warmed serving dish, garnish with watercress and serve with roast potatoes and a selection of vegetables in season.
Cooking time: 1 1/4to 1 1/2 hours