Lamb chump roast with mint is the British midweek roast when you want boneless lamb, a quick oven time and a fresh mint sauce. Roast Lamb Chumps-Boneless 4x 325-350g until pink in the middle, rest, then slice. Shop Lamb for butcher lamb chumps ready for the tray.
Ingredients
- 4 boneless lamb chumps (about 325–350g each)
- 1 tbsp oil; salt and black pepper; 2 garlic cloves, crushed
- Few rosemary sprigs
- Mint sauce: 2 tbsp chopped mint, 1 tbsp boiling water, 1 tsp sugar, 1 tbsp white wine vinegar
- Roast potatoes or mash and greens to serve
Method
- Heat oven to 200°C fan. Rub lamb with oil, garlic, salt, pepper and rosemary.
- Roast 18–25 minutes depending on thickness, aiming for about 55–58°C for medium-pink (or cook longer if you prefer well done).
- Rest 8–10 minutes under foil.
- Stir mint with boiling water, sugar and vinegar for a quick mint sauce.
- Slice the chumps and serve lamb chump roast with mint and roast potatoes — proper British roast without the whole joint wait.
Prefer chops on the bone? Minted Lamb Chops 1kg (Frozen) grill in minutes. Browse Lamb Chops for more lamb cuts.
