| 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 |
ml |
Capers in vinegar; (1tbsp) |
| 15 |
ml |
Parsley; chopped (1tbsp) |
INSTRUCTIONS
Place the chumps on a rack in a roasting tin in a preheated oven at 180°C,
350°F, 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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