4 x lamb loin chops
4 slices of bruschetta
4 dessertspoon wholegrain mustard
Sea salt and freshly milled black pepper
Preheat the oven to 400°F (200°C).
Spread the wholegrain mustard onto each slice of bruschetta.
Season the lamb loin chops with sea salt and freshly milled black pepper.
Place the bruschetta on a shallow roasting tin and put the lamb on top.
Roast in the oven for between 30 – 45 minutes, depending if you want your lamb pink in the middle or cooked through.
Serve simply with a freshly made green salad on the side.