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Mini lamb roast with cracked wheat, carrots and green tahini sauce

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • Thickly slice lamb, serve with burghul salad and green tahini sauce and scatter with herbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Sep 2016

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