Ingredients

500 g Rack of Lamb

2 tablespoons Olive oil

Tabbouleh

500 grams Naked Harvest Asparagus I used 400 grams green and 100 grams purple asparagus

400 g grams Watermelon

1/3 c olive oil

3 tablespoons lemon juice

1 cup bulgur wheat cooked as per packet instructions

1 cup parsley around 1 bunch

1 spring onion

½ cup mint leaves

20 grams butter

Salt and pepper

To Serve

Store bought hummus

40 grams feta

Method

Preheat oven to 180 degrees fan bake.

In a medium sized bowl, add the lemon juice and 1/3 cup of olive oil, whisk well. Add the bulgur wheat and leave it to soak.

On a plate season the lamb rack with salt and pepper and 1 tablespoon of olive oil. Rub over the lamb with your hands. Cook in a pan over a medium heat. I like to use a pan that can go straight in the oven. I cook for around 3 minutes each side until lovely and brown. Then transfer to the oven for between 10 – 18 minutes. I like the lamb medium- medium rare but cook to the degree that you enjoy eating your meat.

Once the meat has come out of the oven, leave to rest for 10 minutes covered in foil.

While the bulgur is soaking, and the meat is cooking, prepare the rest of the ingredients.

Chop the mint and parsley finely.

Finely slice the spring onions, both the green and the white parts.

Chop the watermelon into 1 cm pieces.

Chop the purple asparagus (if using) by cutting the stems into 1 cm pieces and leave the smaller heads together, for the larger spears slice the heads through the middle.

Chop the green asparagus the same way. Take a fry pan and add ½ tablespoon of olive oil and the butter, once hot add the asparagus, season well with salt and pepper.

Cook for 3 minutes stirring occasionally, or until nicely cooked and still has crunch (not flabby)

To the bulgur wheat, add mint, parsley, watermelon, spring onion, green asparagus, purple asparagus and season well with salt and pepper. Taste and adjust seasoning if needed.

Place Tabbouleh on a serving plate, place some hummus in a small bowl and drizzle with remaining olive oil (optional but I find this looks lovely).

Slice your lamb rack into bite size cutlets and place on top of the tabbouleh and sprinkle over crumbled feta.

Serve.