Chris Wheeler has been creating exquisite dishes that have won praise from international media and a huge number of returning diners. From working as Novelli’s right hand man, to heading up the kitchens at the award winning Stoke Park, Chris has recently been recognised as the Hotel Catey’s Hotel Chef of the Year and appointed as the UK Ambassador for the Quality Standard Mark Beef and Lamb Scheme.

Ingredients

• 4 8oz lamb rumps
• Fresh rosemary & thyme
• 4 tbsp Black Tapenade
• 12 Baby Violetto Artichokes in Oil
• 150ml red wine jus
• 2 tsp Rose Harissa

• 4 baby aubergines
• 4 baby courgettes
• 4 baby red peppers
Early Harvest Olive Oil
• 200g Fregola
• 200ml vegetables stock
• Salt & pepper

Ingredients

• 4 8oz lamb rumps
• Fresh rosemary & thyme
• 4 tbsp Black Tapenade
• 12 Baby Violetto Artichokes in Oil
• 150ml red wine jus
• 2 tsp Rose Harissa

• 4 baby aubergines
• 4 baby courgettes
• 4 baby red peppers
Early Harvest Olive Oil
• 200g Fregola
• 200ml vegetables stock
• Salt & pepper

1

Lamb Rump

Season and seal the lamb rump on both
side in a hot pan.

Add some fresh rosemary and thyme and cook in the oven 180C for 9 mins, topped with the Black Tapenade and place back into the oven with the Baby Violetto Artichokes for another 5 mins.

2

Sauce

  1. Bring the red wine jus to the boil, remove
    from heat.

 

  1. Add the Rose Harissa and mix well.
3

Vegetables & Fregola

  1. Cut the baby aubergine, courgettes and
    red peppers (remove the seeds) in half
    lengthways, season add some rosemary
    and drizzle with the Early Harvest Extra
    Virgin Olive Oil.

 

  1. Place in to the oven at 150C for approx 6
    mins or until the vegetables and soft.

 

  1. Toss the Fregola in a little olive oil, season
    and add half the vegetables stock, simmer
    for 10 mins add extra vegetables stock when
    needed.
4

To serve

Place a spoonful of Fregola, add two half of each baby vegetable, slice the rump into 5 slices, place 3 roasted Baby Violetto Artichokes around and pour over the sauce around.