1 Scotch Lamb chump, scored, boned and rolled (approx 500g, boned weight)
1 tsp finely chopped rosemary
2 pieces of stem ginger preserved in syrup, finely chopped
1 tbsp of the ginger syrup
Salt and pepper
Cooks tip: Simmer some whole peeled small onions in lightly salted water until tender, then using this ” onion stock”, make a white sauce (in the usual way with butter and flour), season with lots of black pepper and return the onions to the pan to heat through, and serve this onion sauce and some wilted spinach and sliced lamb.