DAILY DINNERS

Preheat oven to 200C/ 180C fan/ Gas 6. Melt the butter and honey in a saucepan over low heat. Add the pine nuts, thyme, salt & pepper and stir to combine. Place the breadcrumbs in a bowl, add the butter mixture and toss to combine.

Place the lamb on a baking tray lined with non-stick baking paper and top with the breadcrumb mixture. Roast for 12- 15 minutes or until the lamb is cooked to your liking and the crumbs are golden. Serve with lemon wedges and a simple tomato, basil and red onion salad.