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Roast fennel and pepper lamb racks with mint and burghul salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients:
  • 2 tsp fennel seeds
  • 2 tsp coarse black pepper
  • 57.20 gm honey
  • 4 (about 900g-1kg) 4-cutlet lamb racks, French trimmed
  • 60ml olive oil
  • 90g burghul
  • 42.00 gm lemon juice
  • 125.00 ml shredded mint
  • 1/2 red onion, finely chopped
  • 40.00 ml natural almonds, coarsely chopped
  • 80g Persian feta, drained, crumbled
  • Baby spinach leaves, to serve
Instructions:
  • Preheat oven to 200°C. Crush fennel seeds and pepper in a mortar until lightly crushed, then mix with honey in a small bowl.
  • Season the lamb generously with salt. Heat a tablespoon of oil in a large heavy-based frying pan until sizzling. Sear the lamb on all sides for about 5 minutes until nicely browned. Brush half of the honey mixture over the lamb. Transfer the lamb to a baking paper-lined oven tray and bake for 20 minutes or until done to your liking. Let the lamb rest in a warm spot for 5 minutes before serving.
  • While the burghul is soaking in boiling water, prepare the remaining honey mixture by combining it with lemon juice and oil in a small bowl. Season with salt. Once the burghul is ready, drain and dry it on a clean tea towel. Mix the burghul with the lemon mixture, mint, onion, and almonds in a medium bowl. Gently toss everything together before serving the lamb with the mint and burghul salad topped with feta and baby spinach leaves.

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