Prepare to transform your ordinary dinner into an extraordinary culinary experience with this show-stopping Chump End of Lamb recipe. Imagine tender, perfectly roasted lamb with a golden-brown crust, paired with sweet, caramelized onion jam and crispy deep-fried leeks that will make your taste buds dance with delight. This British-inspired dish is not just a meal, but a gastronomic journey that promises to elevate your home cooking from mundane to magnificent.
Prep Time: 30 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 chump end of lamb
- 2 cups onion jam
- 2 leeks, sliced
- 1 cup flour
- Oil for frying
- Salt and pepper to taste
Instructions
- Remove the lamb chump end from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
- Preheat the oven to 180°C (350°F). Heat a heavy-based roasting pan or cast-iron skillet over high heat with a splash of oil. Sear the lamb on all sides until a golden-brown crust forms, approximately 3-4 minutes per side.
- Transfer the seared lamb to the preheated oven. Roast for approximately 25-30 minutes for medium-rare, or until the internal temperature reaches 55-60°C (130-140°F) when checked with a meat thermometer.
- While the lamb is roasting, prepare the deep-fried leeks. Slice the leeks into thin, long strips. Dust them with flour, shaking off any excess. Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F).
- Carefully fry the leek strips in batches until they turn golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt.
- Once the lamb is cooked, remove from the oven and let it rest on a cutting board, loosely tented with foil, for 10-15 minutes to allow the juices to redistribute.
- Warm the onion jam in a small saucepan over low heat, stirring occasionally to prevent sticking.
- Slice the rested lamb into thick, generous portions. Plate by placing the lamb slices, spooning the warm onion jam alongside, and garnishing with the crispy deep-fried leeks.
Tips
- Temperature is Key: Always allow your lamb to rest at room temperature for 30 minutes before cooking to ensure even roasting.
- Searing Secrets: Use a heavy-based pan or cast-iron skillet to achieve that perfect golden-brown crust that locks in flavor.
- Meat Thermometer Magic: Invest in a good meat thermometer to guarantee your lamb is cooked exactly to your preference.
- Resting Ritual: Let the lamb rest after roasting to allow juices to redistribute, ensuring each slice is succulent and tender.
- Oil Temperature Matters: When deep-frying leeks, maintain a consistent oil temperature of 180°C (350°F) for crispy, not greasy results.
- Flour Finesse: Shake off excess flour from leeks before frying to prevent clumping and achieve a light, crisp texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
