Fast Recipes

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

You can serve up this hot lamb roast in just 35 minutes for a tasty midweek meal.

By Emma Knowles
  • Serves 4
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Mini lamb roast with cracked wheat, carrots and green tahini sauce


  • 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


  • 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.
  • Author: Emma Knowles