Roast Chump of Lamb with Goats' Cheese Mash

Roast Chump of Lamb with Goats' Cheese Mash

Tender herb infused lamb served with the most tasty mash you'll ever have!

Servings: 4 Prep Time: 35 mins Cooking Time: 25 mins

What you'll need

For the Lamb

  • 4 Chumps or best ends of lamb
  • Olive oil
  • 1 egg white whisked lightly
  • Salt and pepper
  • Savoury herbs
  • 1 clove garlic
  • Sprig of thyme
  • Sprig of rosemary
  • Small bunch (approx 30g) parsley
  • 2 slices of dried white bread
  • 50ml olive oil

For the Creamy Goat's Cheese Mash

  • 4 Maris Piper potatoes, approx 900g
  • 100ml cream
  • 100ml Delamere Dairy goats' milk, hot
  • 70g Delamere Dairy goats' butter
  • 70g Delamere Dairy spreadable goats' cheese
  • Salt and pepper

For the Minted Delamere Goat Yogurt

  • 3 tbsp Delamere Dairy's plain goats' yogurt
  • 6 leaves mint, shredded
  • Salt & pepper

For the Basil Oil

  • 175ml extra virgin olive oil
  • 30g basil

How to make it...

For the Lamb & Savoury Herbs

  1. Remove the fat and sinew from the lamb. Season the chump with salt and pepper in a large pan or roasting tray, fry until golden brown in a little oil.
  2. Place in a hot oven about 200 degrees centigrade for five minutes before removing and allowing to cool for 10 minutes.
  3. Meanwhile make the savoury herbs by placing all the ingredients in a food processor except for the olive oil until a fine green crumb is achieved, this should take about 1½ minutes. Slowly drizzle in the olive oil and continue to process until all the oil has been used. Turn out onto a plate.
  4. Brush the top of the lamb with egg white well and immediately dip in the herbs.
  5. Place back in the oven for a few minutes to warm through and cook the savoury herbs for approximately 5 minutes.

For the Creamy Goat's Cheese Mash

  1. Boil potatoes in their skins in simmering, salted water until cooked. Drain in a colander and peel whilst still warm but not hot.
  2. Pass through a sieve or 'ricer' into a bowl, meanwhile boil the cream and the butter and beat into the potato, a little at a time, beating well.
  3. Finally add the spreadable cheese and adjust the consistency with hot milk. Season with salt and pepper.

For the Minted Delamere Goat's Yogurt

  1. Take the yogurt, add the mint and thin down with a couple of teaspoons of water if needed.
  2. Season with salt and pepper and spoon over the lamb.

For the Basil Oil

  1. Place the oil and basil into a food processor and liquidise for one minute.
  2. Store in a bottle

What You See

Slice the lamb into three pieces, serve a good portion of goat's cheese mash. Drizzle basil oil and yoghurt over the meat.

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