• Recipes

    Make it

    All Recipes

    Make it

    Beef Recipes

    Make it

    Lamb Recipes

    Make it

    Pork Recipes

  • The Scotch Difference

    Discover

    Scotch Beef PGI

    Discover

    Scotch Lamb PGI

    Discover

    Specially Selected Pork

  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Menu
  • Recipes
    • All Recipes
    • Pork Recipes
    • Lamb Recipes
    • Beef Recipes
  • The Scotch Difference
    • Scotch lamb
    • Scotch Beef
    • Specially selected pork
  • Health & Nutrition
  • Perfect Guide
  • Features
  • Where to buy
Share on facebook
Share on twitter
Share on linkedin

Discover

Lamb Chump Roast with a Ginger and Rosemary Glaze

Thanks for your rating
{{ errors.first('comment_author') }}
{{ errors.first('comment_author_email') }}
Select to add your rating
This Scotch Lamb Chump Roast has all the flavours – lean and juicy meat with a zesty ginger and rosemary glaze. A definite crowd pleaser!

How to cook & Ingredients

5 minutes
55 minutes
Serves 4

Kcal 299

Fat 20.5g

Protein 23.3g

Carbohydrate 0.1g

Sugar 4.9g

Salt 0.7g

Ingredients 

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

Cooking Method

  • Preheat the oven to 180C/ 160C fan/ gas 4.

    1
  • 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.

    2
  • 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.

    3

Discover

Serving Suggestion

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.

Download Recipe
Download Ingredients

Find your Local Butcher

Buy your meat locally at one of our Scotch Butcher’s Club members. 

VIEW ALL

Discover

Scotch Beef PGI

DISCOVER MORE

Discover

Scotch Lamb PGI

DISCOVER MORE

Discover

Specially Selected Pork

DISCOVER MORE

Discover similar recipes

{{ recipe.post.post_title }}

{{ recipe.post_meta.preparation_time }}
{{ recipe.post_meta.cooking_time }}
{{ recipe.post_meta.serves }}
No results found.
cotch

Subscribe to our newsletter

Get the latest Scotch Recipes, news and competitions

Subscribe
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts
Menu
  • Home
  • Sitemap
  • Terms & Conditions
  • Cookie & Privacy Policy
  • Helpful information and contacts

© All rights reserved Scotch Kitchen 2019

Facebook-f
Twitter
Youtube
Instagram

Made with ❤ by mtc.

  • Your saved recipes