Roasted Chump of Sping Lamb

Published on November 26, 2013


  1. 4 X 400g/7oz Chumps Of Lamb, Halved (ask Your Butcher To Do This For You)
  2. 3 Tbsp Olive Oil
  3. 400g/14oz Cherry Tomatoes On The Vine
  4. 500g/1lb 2oz Young Fresh Green (string) Beans, Stalks, Removed
  5. 10-12 Cloves Of Garlic, Unpeeled
  6. 4 Anchovies

  7. For The Gremolata

  8. Zest Of 2 Large Unwaxed Lemons
  9. 1 Large Bunch Of Rosemary, Leaves Picked And Very Finely Chopped
  10. 1 Large Bunch Of Flat-leaf Parsley, Finely Chopped
  11. 4 Cloves Of Garlic, Peeled And Grated
  12. 4 Tbsp Extra-virgin Olive Oil
  13. Sea Salt And Freshly Ground Black Pepper


8 People


1 – Start by making the gremolata (the piquant marinade that we are going to cook our chumps in). Put the lemon zest, rosemary, parsley, garlic and oil into a bowl and season with a generous sprinkling of sea salt and a lot of black pepper. Mix well.

2 – Put half the gremolata in a large zip bag and add the chumps. Mix well in your hands, then seal and pop the bag into the fridge for 8 hours. When you are ready to cook the chumps, remove them from the bag and allow them to come up to room temperature, covered. Preheat the oven to 200°C/400°F/gas mark 6.

3 – Get a heavy pan up to a high heat, then sear the lamb so it is golden all over. Take the lamb out of the pan and sprinkle it with second half of the gremolata. Set aside, covered. Meanwhile, add the oil to the pan and mix in teh cherry tomatoes, green beans, garlic and anchovies. Pop this in the oven for 7-8 minutes. Place the lamb on top of the beans and tomatoes and return the pan to the oven for a further 9-10 minutes, or until the lamb is cooked. Remove from the oven and allow the lamb to rest for 10-15 minutes. To serve, carve the juicy lamb. Spoon the green beans and cherry tomatoes into four deep bowls, top with the lamb and then with the gremolata.