Roast Chump Of Lamb, Duck Fat Roast Potatoes, Carrot Purée, Sprouts and Gravy

Serves 4
For the Lamb Chump

  • 4 x lamb chumps, trimmed and skin scored

For the Roast Potatoes

  • 1kg potato lovers
  • Duck Fat
  • 1 x bulb of garlic, separated and lightly crushed
  • ½ bunch rosemary

For the Carrot Puree

  • 6 large carrots

For the Brussel Sprouts

  • 400g brussel sprouts
  • Maldon sea salt
  • Oil for frying

For the Gravy

  • 250g shallots – sliced
  • 4 tbsp. oil
  • 1 x garlic clove – crushed
  • 500ml red wine
  • 400ml chicken stock
  • ½ Bunch thyme
  • 500g roasted chicken wings
  • 2 tbsp plain flour


For the Lamb.  Preheat oven to 180 deg cel. Heat a large frying pan over a medium high heat, add a splash of oil. Season the the chumps with salt and pepper, and place them skin side down in the pan.  Cook until golden brown and the fat has rendered down, then quickly seal all over, and place in the oven for around ten minutes or until the core temperature reaches 55/60 deg cel. Rest for at least ten minutes. Trim edges and cut in half.

For the Roast Potatoes. Peel the potatoes, cut into large pieces, and wash thoroughly. Place in a large pan, cover with water, add salt, and bring to the boil. Turn down to a simmer, and then cook until potatoes are just tender.Drain carefully and allow them to cool and dry, on a wire rack.Heat a large tray in the oven at 220°c, with a generous amount of duck fat in the bottom, until smoking. Place the potatoes, garlic, and rosemary into the tray and turn the potatoes to ensure they are coated with the fat. Place back in the oven. Turn every 10 minutes, until golden brown, then drain on kitchen paper. Serve immediately.

For the Carrot Puree. Slice the carrot and steam until cooked through. Blend until smooth and season with salt and pepper.

For the Brussel Sprouts. Deep fry at 190 deg cel until golden brown, drain on kitchen paper, and season with Maldon sea salt.

For the Gravy. Sweat the shallot and garlic in the oil until lightly golden, add the chicken wings and flour, cook for a couple of minutes. Add the wine and reduce by half, then add the stock and thyme, cook for 20mins on a low heat. Strain through a sieve.


Free weekly recipe blog at