Roast Chump Of Lamb With Parsley And Caper Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Waitrose2 | 2 | Servings | |
INGREDIENTS
| 2 | Waitrose Farmhouse Lamb | |
| Boneless Roasting | ||
| Chumps | ||
| 1 | 425 millilit cream milk | |
| 3/4 pint | ||
| 25 | g | Plain flour, 1oz |
| 15 | g | Butter, 1/2oz |
| Salt & pepper | ||
| 15 | Capers in vinegar, 1tbsp | |
| 15 | Parsley, chopped 1tbsp |
INSTRUCTIONS
Place the chumps on a rack in a roasting tin in a preheated oven at 180øC, 350øF, gas mark 4, for 50 minutes (pink) or 1 hour (well done). Rest the meat for 5 minutes before serving. Melt the butter in a small pan, stir in the flour and cook, stirring, for one minute. Remove from the heat and gradually add the milk. Return to the heat and gently bring to the boil, stirring until thickened. Season. Stir in the capers and parsley, check the seasoning and serve with the lamb as soon as it is ready. Converted by MC_Buster. NOTES : Roast chump is a lean and flavoursome cut, all the more succulent if rested for 5 minutes after roasting. The piquant sauce goes well with the lamb´s natural sweetness and it is easy to make following the quick white sauce method Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1544
Calories From Fat: 1012
Total Fat: 112.4g
Cholesterol: 503.8mg
Sodium: 669.4mg
Potassium: 1329.3mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: <1g
Protein: 115.7g