Dan Hadland, Head Chef at Highbury Hall Aussie Lamb Chump, Green Freekeh and Romaine Heart
- Prep time 0Min
- Cook time 0Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Rump
- Serves 2
Aussie Lamb Chump, Green Freekeh and Romaine Heart
Ingredients
- 2 Aussie lamb chumps
- 170g freekeh
- 300ml vegetable stock
- 1 large tomato
- 1 onion
- 2 bulbs garlic
- Parsley
- 14 stems mint
- Coriander
- 5g Iranian mixed herbs
- Butter
- Salt and pepper (to taste)
- 1 Romaine heart
- 200g sugar
- 5g sour grape powder
- 3 tbsp cider vinegar
- 200ml water
Method
- Mix the water and sugar and boil until clear. Add vinegar and reduce by ¼.
- Then, add the leaves from the mint stems.
- Infuse and allow to cool. Then, strain and add the sour grape powder.
- Sweat onion and garlic in butter.
- When opaque, add freekeh, stir for a minute and add stock.
- Simmer for 20-22 minutes in a covered pan until cooked.
- Remove from the fire and allow to cool. Add herbs and season to taste, set aside in a warm area.
- Heat two pans. In one, cook seasoned lamb with oil and butter. Halfway through, add garlic and baste.
- When cooked, remove with juices and cover for 5 minutes to rest.
- In the other pan, char the Romain.
- Assemble when lamb has rested.
