| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 1 |
|
Spatchcock lamb rump joint |
| 10 |
g |
Butter; softened |
| 1/2 |
tb |
Mango chutney |
| 1/2 |
ts |
French mustard |
| 1/2 |
|
Clove garlic; crushed |
| 1 |
ts |
Lemon juice |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
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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