Title: Spatchcock Lamb Rump with Herb Crust
Categories: Sainsbury's, Sainsbury15
Yield: 4 servings

1 Spatchcock lamb rump joint
10 g Butter; softened
1/2 tb Mango chutney
1/2 ts French mustard
1/2 Clove garlic; crushed
1 ts Lemon juice
Salt and freshly ground
-black pepper
1 tb Chopped parsley
2 tb White breadcrumbs

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 vegetables.

Converted by MC_Buster.

NOTES : A sweet and crunchy mixture suitable to top any meat.

Converted by MM_Buster v2.0l.