Spatchcock Lamb Rump With Herb Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 4 | Servings | |
INGREDIENTS
| 1 | Spatchcock lamb rump joint | |
| 10 | g | Butter, softened |
| 1/2 | T | Mango chutney |
| 1/2 | t | French mustard |
| 1/2 | Clove garlic, crushed | |
| 1 | t | Lemon juice |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | T | Chopped parsley |
| 2 | T | White breadcrumbs |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 20
Total Fat: 2.1g
Cholesterol: 5.4mg
Sodium: 112.7mg
Potassium: 12.8mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g