Lamb With Rosemary And Horseradish Crumble

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 lamb chops
• salt and pepper
• 2 onions, peeled and sliced
• 2 leeks, sliced
• 1 ounce butter
• 1 small onion, peeled and finely chopped
• 5 ounces breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons horseradish sauce, creamed
• 1 cup red
• 1 cup lamb broth
• 2 sprigs fresh rosemary

Recipe

• 1 heat the oil, add the chops and brown quickly on both sides.
• 2 remove to a roasting pan and season. reduce the heat.
• 3 add the sliced onions and leek and cook for a further 5 minutes to brown.
• 4 in a separate pan, melt the butter.
• 5 fry the chopped onion until softened, then add to the breadcrumbs.
• 6 stir in the parsley, rosemary, horseradish and seasoning.
• 7 divide the onion and leek mixture between the lamb chops and pile the breadcrumb mixture on top.
• 8 pour the and broth around the chops, season and add the rosemary sprigs.
• 9 bake at 375f for 25-30 minutes, depending on size. transfer to plate.
• 10 remove the rosemary and reduce the liquid over a high heat to make a sauce.