Spatchcock lamb rump with herb crust

Yield: 4 servings

Measure Ingredient
1 \N Spatchcock lamb rump joint
10 grams Butter; softened
½ tablespoon Mango chutney
½ teaspoon French mustard
½ \N Clove garlic; crushed
1 teaspoon Lemon juice
\N \N Salt and freshly ground black pepper
1 tablespoon Chopped parsley
2 tablespoons White breadcrumbs

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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