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Name: Chump of Lamb with Roasted Mediterranean Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 Spoon Tapenade; (Greek Black; olive oil; 3 Cherry Tomatoes; ; Puree); ; roasted); 1/2 Yellow Pepper; 1 sl Aubergine; 4 tb Lamb Stock; 25 g Butter; 3 Cloves Garlic; (blanched and; 1 Chump of Lamb; 1 tb Tomato Puree; 1/2 Cayenne pepper; 1/2 Courgette; (roasted); 1 Sprig Rosemary

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INGREDIENTS

1 Spoon Tapenade; (Greek Black
olive oil
3 Cherry Tomatoes
; Puree)
; roasted)
1/2 Yellow Pepper
1 sl Aubergine
4 tb Lamb Stock
25 g Butter
3 Cloves Garlic; (blanched and
1 Chump of Lamb
1 tb Tomato Puree
1/2 Cayenne pepper
1/2 Courgette; (roasted)
1 Sprig Rosemary

INSTRUCTIONS

1. Fry the lamb until golden brown in a little oil and butter. 2. Peel and deseed the peppers, and soften in a little olive oil. Deglace the pan with balsamic vinegar. 3. Fry the aubergine (but dont cook all the way through). 4. Lay out a piece of silver foil. 5. Place the lamb in the middle with the tapenade spread on top. 6. Lay the vegetables around (except the courgettes). 7. Add the chopped rosemary, garlic, lamb stock and a little oil. 8. Seal up the parcel and bake in a hot oven (Gas Mark 7) for 10 - 15 minutes. 9. Remove and allow to rest for a further 5 minutes. 10. Serve with garlic and roasted courgettes. 11. Pour all the juices into a pan and add 1 teaspoon of tapenade, chopped rosemary and a little tomato puree. 12. Season and serve. NOTES : Chef:Aaron Patterson

NOTES

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Chump of Lamb with Roasted Mediterranean Vegetables

1 Spoon Tapenade; (Greek Black
 olive oil
3 Cherry Tomatoes
 ; Puree)
 ; roasted)
1/2 Yellow Pepper
1 sl Aubergine
4 tb Lamb Stock
25 g Butter
3 Cloves Garlic; (blanched and
1 Chump of Lamb
1 tb Tomato Puree
1/2 Cayenne pepper
1/2 Courgette; (roasted)
1 Sprig Rosemary

1. Fry the lamb until golden brown in a little oil and butter.    2. Peel and deseed the peppers, and soften in a little olive oil.  Deglace the pan with balsamic vinegar.    3. Fry the aubergine (but dont cook all the way through).    4. Lay out a piece of silver foil.    5. Place the lamb in the middle with the tapenade spread on top.    6. Lay the vegetables around (except the courgettes).    7. Add the chopped rosemary, garlic, lamb stock and a little oil.    8. Seal up the parcel and bake in a hot oven (Gas Mark 7) for 10 - 15  minutes.    9. Remove and allow to rest for a further 5 minutes.    10. Serve with garlic and roasted courgettes.    11. Pour all the juices into a pan and add 1 teaspoon of tapenade,  chopped rosemary and a little tomato puree.    12. Season and serve.        NOTES : Chef:Aaron Patterson

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Nutrition

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Serving Size: 1 Serving (133g)
Recipe Makes: 4 servings

Calories: 132
Calories from Fat: 110 (83%)

Amt Per Serving		% DV

	Total Fat 12.2g	16 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 1.1g
Cholesterol 13.4mg		4 %
Sodium 42.6mg		1 %
Potassium 305.3mg		8 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 4.3g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 132

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