Roasted lamb chump, cracked wheat, tomato and herb verde sauce

Serves 4



4 lamp chumps, trimmed and off the bone




Place the lamb chumps in a pan and colour on each side with a little oil until golden brown.  Take your time with this as the browning creates great flavour.  Once coloured place the lamb rump so the fat side is down touching the pan and place in the oven at 180°C for 8 minutes turning after 4 minutes, remove and place on a cooling rack, rest for 10 minutes covered with tin foil.  Carve and serve.


Bulgur wheat

50g fine diced shallot
Drizzle of olive oil
125g bulgur wheat
50g pancetta lardons
1 bay leaf
100ml white wine
750ml chicken stock
1 tbsp chopped herbs (parsley, mint and chervil)



In a frying pan heat the olive oil and sweat the shallots until soft, add the bulgur wheat, pancetta and bay leaves.  Deglaze the pan with the wine and reduce completely. Add the stock and cook out for 15 to 20 minutes or until all the stock has evaporated and making the bulgur wheat soft.  Take off the heat and add the mixed chopped herbs. Serve straight away or you can reserve in the fridge until required.

(Any leftover bulgar wheat makes a great salad for the next day.)



Herb verde sauce

8 plum tomatoes cut into 4, seeds removed and diced fairly small
100g sundried tomatoes chopped small
1 garlic clove, minced or finely chopped
1/2 bunch fresh basil, picked and finely chopped
1/2 bunch of fresh chervil, picked and finely chopped
1/2 bunch of flat-leaf parsley, picked and finely chopped
125ml of pomace oil
1 lemon, juiced and zested
pinch of salt
pinch of black pepper



Mix all ingredients together in a bowl and leave to sit for 20 minute to infuse and develop flavour


To serve:

Place a serving of the bulgar wheat on each plate, top with the sliced lamb and drizzle the herb verde sauce over and some extra virgin olive oil around the dish.  Serve with a serving bowl of your favourite green vegetables for the table to share.