1.   Preheat oven to 220°C.

2.   Place the breadcrumbs, Epic Spice Chimichurri, salt and pepper in a plate and mix to combine.

3.   Spread the lamb with the mustard. Dip them into the crumb mixture and press to coat. 

4.   Place on an oven tray lined with non-stick baking paper, drizzle with oil and cook for 20 minutes. 

5.   While the lamb is cooking, boil brussels sprouts according to package instructions and drain.

6.   Heat the oil in a large non-stick frying pan over high heat. Add the garlic and cook, for a few minutes.

7.   Add brussels sprouts, season with salt and pepper and toss to combine.

8.   Serve the lamb with the brussels sprouts.