Spiced Rack of Lamb with Tabbouleh

Recipe by: Claire Winstanley

Serves: 4
Preparation time: 30-35min
Cooking time: 35-40minmin


1½ cup bulgur wheat
1 teaspoon lemon zest
1/4 cup lemon juice
1/4 cup Extra Virgin olive oil
1 red onion finely sliced
1 box mint, roughly chopped
4 boxes flat-leaf, roughly chopped
1 cucumber, roughly cubed
2x 300g Mediterranean vine tomatoes, quartered (save 1 vine for plating)
Salt and Pepper to taste


Add 2 parts water to 1 part raw bulgur wheat in a saucepan and bring to the boil.  Cook for 10 minutes or until tender. Drain off any excess water. One cup raw bulgur wheat makes 3 ½ cups cooked bulgur wheat. Once bulgur wheat has cooked, allow to cool. When cold add all the salad ingredients and mix thoroughly. Leave to stand for 10 minutes to allow the flavours to develop.


850g (Avg) Free range Spiced Rack of Lamb
4 tablespoons Dijon mustard
4 tablespoons Dukkah spices
small handful rosemary
250g Woolworths Hummus
1 cup Double cream yoghurt
1/2 lemon, juice and zest
1 box parsley


Lather a thick layer of mustard onto the fat side of the lamb rack. Sprinkle over dukkah and rosemary and drizzle with olive oil. Place the meat, uncovered with the fat side up on the rack of an oven-roasting pan. Roast in a preheated oven at 160°C Cooking times: Rare: 15 – 20 minutes per 500 g plus 15 minutes Medium: 20 – 25 minutes per 500 g plus 20 minutes Well done: 25 – 30 minutes per 500 g plus 20 minutes


To assemble
Lay a thick layer hummus on a large plate or serving board. Spoon over yoghurt and place the lamb on top. Finish with parsley, lemon juice and zest. Serve with Tabbouleh.