Make it Scotch

Lamb Chump Roast with a Ginger and Rosemary Glaze

  • Prep 5 mins
  • Cook 55 mins
  • Serves 4

Nutrition

  • Kcal 299
  • Fat 20.5g
  • Protein 23.3g
  • Carbohydrate 0.1g
  • Sugar 4.9g
  • Salt 0.7g

Ingredients

Cooking Method

  • 1
    Preheat the oven to 180C/ 160C fan/ gas 4.
  • 2
    Place the meat in a small roasting tin. Mix together all the glaze ingredients and keep half aside for later, brush the other half of it over the joint of lamb. Cover loosely with a double sheet of baking parchment so that the syrup doesn't burn. Put into the hot oven for 25 minutes.
  • 3
    Re-glaze the meat with the remaining mixture and return to the oven for 30 minutes, covered with the paper. Remove the paper for the last 10 minutes of the cooking time. Transfer the lamb to a warm serving plate and cover with foil to rest for 10-15 minutes before carving.
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