Lamb Cutlets with Rice Tabbouleh and Tahini Sauce
Ready in a snap and excellent for leftovers the day after!
INGREDIENTS
- Finely grated zest and juice of 1 lemon
- ¼ tsp chilli flakes (optional)
- 2 garlic cloves, crushed
- ¼ cup (60ml) extra virgin olive oil
- 8 French-trimmed lamb cutlets
- 500g cooked rice, cooled (we used microwave brown and wild rice)
- 1½ cups (180g) frozen baby peas, thawed
- 3 spring onions, thinly sliced
- 150g cherry tomatoes, quartered
- ¼ bunch flat-leaf parsley, leaves picked, plus extra leaves to serve
- ½ bunch mint chopped, leaves picked, plus extra leaves to serve
GREEN TAHINI SAUCE
- ¾ cup (200g) Greek-style yoghurt
- ¼ cup (70g) hulled tahini
- ½ bunch flat-leaf parsley, leaves picked
- ¼ bunch mint, leaves picked
- Juice of ½ lemon
- ½ garlic clove, crushed
METHOD
- Preheat oven to 200 ̊C. Heat oil in a frypan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, rosemary and cumin and cook 1-2 minutes until fragrant. Remove from the heat, chill for 10 minutes, then combine with mince.
- Divide the mixture between pastry sheets, laying it along one edge to form a log. Roll to enclose, brushing the last 3cm of pastry overlap with egg-wash. Seal and trim pastry.
- Place on a baking tray lined with baking paper, seam side down and freeze for 10 minutes. This will make them easier to slice.
- Cut each roll into 4 and leave on the tray. Brush with egg-wash and scatter with extra cumin seeds. Bake for 30 minutes or until pastry is golden and rolls cooked through.
- Swirl harissa through the yoghurt and serve with the sausage rolls, scattered with mint.
Recipe and image courtesy of Delicious magazine.
