Name: Mini lamb roast with cracked wheat, carrots and green tahini sauce
Yield: 4

Ingredients

50 ml olive oil

2 mini lamb roasts (about 350gm each), at room temperature

200 gm fine burghul

3 carrots, cut into julienne on a mandolin

1 onion, thinly sliced

1 garlic clove, finely chopped

Juice of 1 lemon, or to taste

Extra-virgin olive oil, for drizzling

½ cup each coarsely chopped mint and flat-leaf parsley

Green tahini sauce

150 gm hulled tahini

¼ cup each (firmly packed) mint, coriander and flat-leaf parsley

Juice of 1 lemon

1 garlic clove, coarsely chopped

Method

Main

1.Preheat oven to 220C. Heat 1 tbsp olive oil in a frying pan over high heat, add lamb and brown well all over. Transfer to a roasting pan and roast until cooked to your liking (15-20 minutes for medium-rare). Cover with foil and rest for 10 minutes.

2.Meanwhile, cover burghul in a bowl with boiling water, stand to soften (6-8 minutes), then drain well through a fine sieve and transfer to a clean bowl.

3.Wipe out pan with paper towels, return to heat and add remaining oil, and carrot, onion and garlic and fry until just tender (3-4 minutes). Add to burghul along lemon juice, season generously, drizzle with extra-virgin olive oil to taste and toss to combine.

4.For green tahini sauce, process tahini, herbs, lemon juice and garlic in a small food processor until smooth, add 150ml water, season to taste and process to combine.

5.Thickly slice lamb, serve with burghul salad and green tahini sauce and scatter with herbs.

Styling by Emma Knowles

Styling by Vanessa Austin