Spatchcock lamb rump with herb crust
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spatchcock lamb rump joint | |
| 10 | grams | Butter; softened |
| ½ | tablespoon | Mango chutney |
| ½ | teaspoon | French mustard |
| ½ | Clove garlic; crushed | |
| 1 | teaspoon | Lemon juice |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | White breadcrumbs |
Directions
Cook the lamb rump joint according to the pack instructions.
Half an hour before the end of the cooking time, mix all the topping ingredients together in a bowl, spread over the top of the joint and return to the oven.
Serve in thick slices with a crisp salad or vegetables.
Converted by MC_Buster.
NOTES : A sweet and crunchy mixture suitable to top any meat.
Converted by MM_Buster v2.0l.
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