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Spring lamb with white bean, mint and onion salad
Spring lamb with white bean, mint and onion salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Perfect for summer gatherings, this versatile midweek meal is ideal for hosting friends.
Ingredients:
  • 40g (1/4 cup) fine burghul (cracked wheat) (see note)
  • 1 lemon, zested, juiced
  • 125ml (1/2 cup) olive oil
  • 2 x 6-cutlet racks of lamb, trimmed
  • 3 small red onions, cut into wedges
  • 20.00 ml cumin seeds, toasted
  • 400g can butter beans, rinsed, drained
  • 400g can cannellini beans, rinsed, drained
  • 125.00 ml mint leaves
  • 62.50 ml flat-leaf parsley
  • Butter, to serve
Instructions:
  • Prepare the burghul salad by soaking burghul in a zesty mixture of 60ml (1/4 cup) boiling water, lemon zest, and juice in a large bowl. Let it sit for 40 minutes until the burghul softens. Then, gently fluff the burghul with a fork to separate the grains.
  • Preheat oven to 200C. Heat oil in a large ovenproof pan over medium-high heat. Sear lamb, fat-side down, for 3 minutes until browned. Roast in the oven for 20 minutes for medium doneness. Rest for 10 minutes before serving.
  • Preheat a chargrill pan over high heat. Toss onions with 2 tablespoons of oil in a bowl, season, then grill for 2 minutes until charred and softened. Mix grilled onions with burghul, cumin, butter, cannellini beans, mint, parsley, and the remaining 2 tablespoons of oil. Season with salt and pepper to taste. Enjoy your flavorful salad!
  • Carve the lamb racks into cutlets with a sharp knife and season them. Plate the salad, top with the lamb, and serve with crusty bread and butter.

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