lamb rack with 4 cutlets, about 300g
2 carrots
1 small red onion
1 small bunch flat-leafed parsley
1 cup brown rice, rinsed
1 & 1⁄2 teaspoons salt
1⁄2 teaspoon sugar
1 tablespoon cider vinegar
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1⁄2 teaspoon chilli flakes
2 tablespoons olive oil, plus extra
1 x 400g can chickpeas, drained and well rinsed
3 tablespoons tahini
1⁄4 cup warm water
2 tablespoons lemon juice
1⁄2 cup mint leaves, torn
80g salad greens
200g tomatoes or cherry tomatoes, chopped

This tasty salad bowl has lots of steps, but they are all very simple and can be done one to two days in advance.


1.Cut the meat off the cutlets, giving you four medallions and set these aside in the fridge.
2.Put the lamb bones in a saucepan.
3.Peel and top and tail the carrots and onion and place the scraps in with the bones.
4.Cut the stems off the parsley and add these too.
5.Add 4 cups of water and bring to the boil.
6.Simmer for 30 minutes, skimming the top when necessary.
7.Strain, then measure out 500ml, reserving the remainder for another use.
8.Add the 500ml of stock back to the pot and bring back to the boil.
9.Add the rice and 1⁄2 teaspoon of the salt, reduce to a low simmer, cover and cook for 25 minutes.
10.Let it sit without disturbing for 5 minutes, transfer to a bowl to cool, then fluff with a fork. Cover and refrigerate until needed.
11.Finely julienne the carrot and onion and put in a container with 1⁄2 teaspoon salt, the sugar and the vinegar, put the lid on, shake to coat and refrigerate until needed.
12.Heat the oven to 160°C.
13.Put the cumin, coriander, chilli flakes and remaining 1⁄2 teaspoon salt in a spice grinder or mortar and pestle and grind to a rough powder.
14.Put in a bowl with 2 tablespoons of the olive oil and the chickpeas and stir to coat.
15.Spread out on a baking tray and bake for about 25 minutes until crunchy, stirring occasionally.
16.Cool and store in an airtight container.
17.Heat a grill pan to hot. Rub the lamb medallions with salt, pepper and a little oil.
18.Sear for 2-3 minutes each side then set aside to cool, refrigerating if needed.
19.In a small bowl, whisk together the tahini and water to loosen then whisk in the lemon juice, add salt and pepper to taste and set aside.
20.When ready to serve, roughly chop the parsley and toss with the mint.
21.Arrange the rice, salad greens, tomatoes, chickpeas, pickled onion and carrot in four bowls.
22.Finely slice the lamb and arrange on the bowls, top with the herbs then drizzle with the tahini dressing.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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