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Preheat oven to 180 degrees fan bake.
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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.
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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.
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Once the meat has come out of the oven, leave to rest for 10 minutes covered in foil.
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While the bulgur is soaking, and the meat is cooking, prepare the rest of the ingredients.
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Chop the mint and parsley finely.
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Finely slice the spring onions, both the green and the white parts.
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Chop the watermelon into 1 cm pieces.
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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.
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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.
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Cook for 3 minutes stirring occasionally, or until nicely cooked and still has crunch (not flabby)
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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.
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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).
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Slice your lamb rack into bite size cutlets and place on top of the tabbouleh and sprinkle over crumbled feta.
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Serve.