Spring lamb with bulgur and pomegranate

Spice up the seasonal staple with some fresh herbs and a salad of bulgur and pomegranate.

TWAM-20161119 embargo for TWAM 19 NOV 2016 NO REUSE WITHOUT PERMISSION Herb marinated lamb Pic : Guy Bailey

Spring lamb works well with this basil and mint marinade. Adjust the cooking time according to the size of the rack and your own preference. I usually soak the bulgur (cracked wheat) for the accompanying pomegranate salad just before the lamb goes into the oven.

4 garlic cloves, peeled

½ cup fresh mint leaves

½ cup fresh basil leaves

Pinch dried chilli flakes

6 tablespoons olive oil

2 well-trimmed racks of lamb (each with 8 bones)

Combine garlic, mint, basil, chilli and oil and process in food processor or with a stick blender, adding extra oil if needed, to form a thick paste. Sprinkle each lamb rack with salt and coat with herb paste. Marinate for up to 4 hours. Preheat oven to 200°C (180°C fan); transfer lamb to baking tray. Roast lamb for about 35-40 minutes (for medium). Rest in a warm place for 5 minutes. Slice lamb between bones into individual cutlets. Serve with the bulgur salad. Serves 4-6

150g bulgur

About ¾ cup roughly chopped fresh flat-leaf parsley

½ cup roughly chopped fresh mint

200g cherry tomatoes, roughly chopped

1 Lebanese cucumber, peeled and diced

1 clove garlic, crushed

Seeds 1 pomegranate

3 spring onions, chopped

Juice 1 lemon

2-3 tablespoons extra virgin olive oil

Place bulgur in bowl and cover with 450ml boiling water. Soak for 30 minutes; drain. Place bulgur in a clean cloth; gather up edges and squeeze tightly to remove excess water. Combine bulgur, parsley, mint, tomatoes, cucumber, garlic, pomegranate, spring onions and lemon juice in a large bowl. Season well with salt and freshly ground black pepper. Pour over olive oil and toss well. Serves 4-6

And to drink ... A top quality grenache, such as the 2015 Bekkers McLaren Vale ($80)

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 Stephanie Alexander AO is a chef, restaurateur, author and creator of the groundbreaking Kitchen Garden Foundation. Recipe from The Cook’s Table by Stephanie Alexander (Lantern, $69.99). Photography: Mark Chew 