SRIRACHA & POMEGRANATE LAMB WITH BEETROOT TABBOULEH

It’s often the weird, wonderful, utterly disparate ingredients that unify to make the most satisfying meals. Pomegranate molasses, with its tanginess, marries well with the salty spice of sriracha chilli sauce. The tabbouleh is earthy, but offers bursts of sweetness as the pomegranate seeds pop in the mouth.

Serves 4 For the lamb

8 lamb cutlets

1tbsp olive oil

4tbsp sriracha (hot chilli sauce,

from supermarkets)

2tbsp pomegranate molasses

(from supermarkets)

1tsp fine sea salt

30g (1oz) unsalted butter

For the tabbouleh

250g (9oz) cracked bulgar wheat

600ml (1pt) boiling water

2 large handfuls of flat-leaf parsley,

finely chopped

3 small beetroots, peeled and

coarsely grated

4 spring onions, finely sliced

Seeds from 1 pomegranate

Extra-virgin olive oil Sea salt flakes and coarse black pepper

In the morning, put the lamb into a mixing bowl with the oil, sriracha, pomegranate molasses and salt. Stir until the lamb is coated. Cover and refrigerate all day.

When ready to cook, put the bulgar wheat into a mixing bowl and cover with the boiling water. Cover and leave to soak for 15-20 minutes while you cook the lamb. Heat a large frying pan over a high heat. Once the pan is hot, add the lamb and fry for 2½ minutes per side. In the last 30 seconds throw in the butter and allow it to fizz and foam, using a spoon to baste the lamb with it. Once cooked, put the lamb on a plate to rest, and pour the cooked butter over.

Once the bulgar wheat is soft, drain any excess water, then add the parsley, beetroots, spring onions, pomegranate seeds and a very generous drizzle of extra-virgin olive oil, and season to taste. Serve with the lamb.