Lamb, Burghul and Pomegranate Salad

Prep: 30 mins || Cook: 10 mins || Serves: 4

INGREDIENTS

175g (1 cup) fine grit burghul

235g (1 1/2 cups) frozen broad beans

1 small lemon, rind finely grated, juiced

1 tbsp white balsamic vinegar

1 1/2 tbsp extra virgin olive oil

1/2 red onion, finely chopped

2 (about 250g each) lamb backstraps

1 tsp sumac

1/3 cup fresh coriander, firmly packed, chopped

1/3 cup fresh mint, firmly packed, chopped

1/3 cup fresh parsley, firmly packed, chopped

100g soft feta, crumbled

One-Tray Autumn Lamb

Prep: 25 mins || Cook: 3hrs 30 mins || Serves: 6

INGREDIENTS

2 tbsp olive oil

1 brown onion, finely chopped

4 garlic cloves, thinly sliced

2 bacon rashers, finely chopped

2kg lamb shoulder

2 tsp smoked paprika

2 carrots, peeled, coarsely chopped

2 small parsnip, peeled, coarsely chopped

3 fresh rosemary sprigs, plus extra, to serve

750ml (3 cups) beef stock

3 potatoes, peeled, coarsely chopped

1 small sweet potato, peeled, cut into chunks

2 tbsp cornflour

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