Roasted Lamb Chump, Cracked Wheat, Tomato and Herb Verde Sauce by The Woodspeen

Roasted Lamb Chump, Cracked Wheat, Tomato and Herb Verde Sauce by The Woodspeen

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Ingredients

Lamb

  • 4 Lamp chumps, trimmed and off the bone 6oz

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)

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 and black pepper

Method of work

Lamb:

Place the lamb chumps in a pan and colour on each side with a little oil until golden brown- Take your time (3-4 minutes) 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.

Bulgar Wheat

  1. In a frying pan heat the olive oil and sweat the shallots until soft, add the bulgur wheat, pancetta and bay leaves. 
  2. 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. 
  3. Take off the heat and add the mixed chopped herbs. Serve straight away or you can reserve in the fridge until required

(Chef's Tip: Any leftover bulgar wheat makes a great salad for the next day.)

Herb Verde Sauce  

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.

 


 

John Campbell at the WoodspeenAbout The Woodspeen

Founded by Chef John Campbell, and running alongside the Michelin star restaurant of the same name, the cookery school opened in 2014.  Having just undergone a major refurbish the cookery school offers a wonderful environment to cook, learn and enjoy food; and a unique opportunity to glean valuable culinary tips from Chef John Campbell – or another top Chef personally trained by John.

With views of the school’s own vegetable plots which inspire many of the school’s seasonal courses, often guests are able to gather their fresh ingredients for the days cooking.  Courses are informative, inspiring, lots of fun, and are designed to appeal to all kinds of cooks – from absolute beginners to accomplished cooks. Courses take place on weekdays, evenings and weekends, and whether you want to cook a perfect steak, make bread, or plan a successful dinner party, there’s something for everyone.

Find out more about the courses at www.thewoodspeen.com

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