ROSEMARY CRUSTED LAMB LOIN

3/4 pound lamb loin cut in 2 pieces

1/4 cup maple syrup

3 tablespoons walnuts

1 1/2 teaspoons whole grain mustard

1 1/4 teaspoons garlic powder

1 teaspoon olive oil

1 cup Brussels sprouts halved

1 teaspoon ground cinnnamon

2 sprigs chopped rosemary

1 1/4 cup Japanese bread crumbs (panko)

1/4 cup water

Cooking spray

Pre-heat oven to 450 degrees

Line a Pyrex pan with foil and spray with cooking oil, add sprouts 1 teaspoon of garlic powder and 1/2 teaspoon cinnamon, season with salt and pepper, pour water in pan and mix well.  Place sprouts in oven for 15 minutes

Get a pan hot over high heat and add remaining oil

Season lamb with salt and pepper and sear, about 2 minutes per side, remove meat from pan and let rest

In a ziplock bag add breadcrumbs, salt, remaining garlic powder, cinnamon and chopped rosemary

Cover seared lamb with mustard, place in bag and toss in bread crumb mixture (coat well)

Remove lamb from bag, place on sheet tray and cook in oven for 5 minutes

Remove sprouts from oven, mix in maple syrup and walnuts, place back in oven for 8 more minutes

Place sprouts on a plate, slice lamb and place on top of sprouts, pour some juice from the sprouts over the lamb