Recipe for Spatchcock Lamb Rump with Herb Crust

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Yield:

4 servings

Ingredients:

Amount	Ingredient
1 x	Spatchcock lamb rump joint
10 gm	Butter, softened
1/2 tbl	Mango chutney
1/2 tsp	French mustard
1/2 x	Clove garlic, crushed
1 tsp	Lemon juice
	Salt and freshly ground black pepper
1 tbl	Chopped parsley

Instructions:

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.

NOTES : A sweet and crunchy mixture suitable to top any meat.

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... Spatchcock Lamb Rump with Herb Crust :: Spatchcock of Poussin with Caramelised Apples ...