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


  • 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


  1. Mix the water and sugar and boil until clear. Add vinegar and reduce by ¼. 
  2. Then, add the leaves from the mint stems. 
  3. Infuse and allow to cool. Then, strain and add the sour grape powder.
  4. Sweat onion and garlic in butter. 
  5. When opaque, add freekeh, stir for a minute and add stock. 
  6. Simmer for 20-22 minutes in a covered pan until cooked. 
  7. Remove from the fire and allow to cool. Add herbs and season to taste, set aside in a warm area.
  8. Heat two pans. In one, cook seasoned lamb with oil and butter. Halfway through, add garlic and baste. 
  9. When cooked, remove with juices and cover for 5 minutes to rest. 
  10. In the other pan, char the Romain.
  11. Assemble when lamb has rested.