Roast fennel and pepper lamb racks with mint and burghul salad

Step 1

Preheat oven to 200°C. Place fennel seeds and pepper in a mortar and gently pound with a pestle until lightly crushed. Combine fennel mixture and honey in a small bowl.

Step 2

Sprinkle lamb with salt. Heat 1 tablespoon of the oil in a large heavy-based frying pan. Add the lamb and cook, turning, for 5 minutes or until brown all over. Brush half the honey mixture over the lamb. Place lamb on an oven tray lined with baking paper and bake for 20 minutes or until cooked as desired. Remove lamb from oven and stand in a warm place for 5 minutes to rest.

Step 3

Meanwhile, place the burghul in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well, then spread burghul on a clean tea towel to dry. Combine remaining honey mixture in a small bowl with lemon juice and remaining oil. Season with salt. Combine burghul, lemon mixture, mint, onion and almonds in a medium bowl. Toss gently to combine and sprinkle with feta. Serve lamb with mint and burghul salad and baby spinach leaves.