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Ingredientes
- 1 x Spatchcock lamb rump joint
- 10 gm Butter, softened
- 1/2 Tbsp. Mango chutney
- 1/2 tsp French mustard
- 1/2 x Clove garlic, crushed
- 1 tsp Lemon juice
- Â Â Salt and freshly grnd black pepper
- 1 Tbsp. Minced parsley
- 2 Tbsp. White breadcrumbs
Direcciones
- 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 possibly vegetables.
- NOTES : A sweet and crunchy mix suitable to top any meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 4 servings | |
| Calories 33 | |
| Calories from Fat 20 | 61% |
| Total Fat 2.24g | 3% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 47mg | 2% |
| Potassium 16mg | 0% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.26g | 0% |
| Protein 0.55g | 1% |
