Lamb with cauliflower tabbouleh

Ingredients (serves 4)
* 1 lemon, plus lemon wedges to serve
* 2 garlic cloves
* 2 long red chillies, chopped
* 2 cups flat-leaf parsley leaves
* 150ml olive oil
* 4 lamb backstraps
* 150g burghul (cracked wheat) (see note)
* 1 small cauliflower, cut into small florets (you need 250g florets)
* 60g dried cranberries (craisins) (see note)
* 75g toasted walnuts, chopped
* 1 cup mint leaves, chopped
* 1 cup coriander leaves, chopped


Method
1. Grate the zest from the lemon and place half in a blender with garlic, chilli and 1 cup parsley. With the motor running, slowly add enough oil (about 50ml) to make a smooth paste. Place the lamb and chilli mixture in a bowl and toss to coat lamb. Set aside.
2. Put burghul in a bowl with 1 cup (250ml) boiling water. Stand for 15 minutes or until burghul softens, then fluff with a fork.
3. Meanwhile, cook the cauliflower in boiling salted water for 6-8 minutes, until just tender. Drain, then refresh under cold water. Add cauliflower to the burghul with cranberries, nuts, mint, coriander and remaining zest and parsley, chopped.
4. Heat a chargrill or frypan over mediumhigh heat. Cook lamb for 2-3 minutes on each side for medium-rare or until cooked to your liking. Rest for 5 minutes.
5. Squeeze the juice from the lemon. Place in a small bowl with the remaining oil and whisk to combine. Season to taste with salt and pepper, then add to the burghul mixture and gently toss to combine.
6. Slice the lamb, then serve with the cauliflower tabbouleh and lemon wedges.

Notes & tips
* Burghul and dried cranberries are available from supermarkets.

Source
delicious. - Page 78
Recipe by Valli Little