Name: Roast Lamb Chump on Crunchy Polenta with Butter Beans
Yield: For Six Main Courses
Ingredients: ½ cup extra virgin olive oil; Salt and pepper; 10 cloves of garlic, peeled and roughly chopped; 12 fresh sage leaves, roughly chopped; Olive oil; 1 medium-sized red onion, peeled and finely diced; 200g (7oz) polenta grains, sieved to remove lumps; 6 trimmed lamb chumps; 2 medium-sized leeks, finely sliced and rinsed clean; 300g (11 oz) dried butter beans, soaked in cold water overnight, then drained; ¼ cup fresh rosemary leaves

Preparation info

For
Six
Main Courses

Difficulty
Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

Chump of lamb is just restaurant-speak for lamb rump. We generally get it trimmed up with a small square of fat left on top. The meat is very tender and juicy and usually 250-300g (9-11oz) in weight. The garnish in this recipe works well with any cut of lamb from grilled cutlets to roast leg. I prefer to eat lamb on the medium side of medium rare, but cook it however you like. Buy the best-quality dried butter beans as you’d be surprised how the quality of dried beans can differ.