Roasted Lamb chump with a minted balsamic crust

Method Print recipe

1. Pre heat oven 180ºc. Sear the lamb chump in a hot pan and leave to cool on a wire rack.
2. Add the butter to a pan and melt then add the onions and garlic and cook until soft and almost sticky, fold in the breadcrumbs and mix well and allow to cool.
3. Once cooled add the mint sauce and balsamic vinegar and mix together.
4. Spread 10g of the mustard over the sealed chumps and then press the breadcrumb mix evenly over all the lamb chumps.
5. Place the lamb onto an oiled tray and place into the oven for 15-20 mins or until the lamb is cooked.

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