Lamb with Rosemary and Horseradish Crumble

Method

Heat oil. Add chops and brown quickly on both sides. Remove to a roasting pan and season. Reduce heat. Add sliced onions and cook for a further 5 minutes to brown. Meanwhile, melt butter or margarine. Fry chopped onion until softened. Add to breadcrumbs. Stir in herbs, horseradish and seasoning. Divide onion and leek mixture between lamb chops. Pile breadcrumbs on top. Pour wine and stock around chops, season and add rosemary sprigs. Bake at 190C/375F/gas 5 for 25-30 minutes, depending on size. Transfer chops to a plate and keep warm. Remove rosemary and reduce liquid over a high heat to make a sauce. Serve with fresh seasonal vegetables. 386 Kcal, fat 24.5g, saturated fat 9.3g, salt 1.4g, carbohydrate 24.5g, sugar 6.7g, fibre 4.1g