There are many ways of cooking and serving this dish. The lamb cooks beautifully on a barbecue grill, leaving it nicely burnt outside and still pink in the centre. This gives a lovely bitter-sweet taste that will eat well with a mixed or green salad. But for this recipe, I’m going to roast the lamb and make a sauce with the marinade.

Lamb chumps are taken from the saddle of lamb towards the tail end. They can be cut into chump chops or left as one piece, rolled and tied. For this recipe they are going to be just that, like individual roasts. One of my favourite dishes to go with this is Buttered Spetzli with Leeks.

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Ingredients

  • 4 chumps of lamb, each about 225–275 g (8–10 oz., rolled and tied
  • 25 g (1 oz) lard
  • 600 ml (1 pint) Veal jus or bought alternative (optional)

For the Marinade

  • ½ bottle red wine
  • 2 shallots or 1 onion, chopped
  • 2 garlic cloves, sliced
  • Zest of 1 orange
  • 1 sprig of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh tarragon
  • A few black peppercorns, crushed

Method

Mix all the marinade ingredients together in a dish large enough to hold the chumps in one layer. Add the chump roasts, cover and leave to marinate. The flavour gets better if left longer. I prefer to marinate in the fridge for up to 5 days for the best results. You will find that the lamb is now deep red in colour.

Pre-heat the oven to 220°C/425°F/gas 7. Pre-heat a roasting tray and fry the chumps in the lard on top of the stove until almost burnt and crisp. Then place the tray in the pre-heated oven and roast for 15–20 minutes. Remove from the oven and leave to rest for 6–8 minutes.

While the lamb is roasting, boil the marinade until reduced by three-quarters. Add the jus, if using, then leave to simmer for 15 minutes. Pass the sauce through a sieve.

The lamb chumps can now be sliced and served with the sauce.

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