Serves 4
Preparation time: 10 minutes
Cooking time: 5 minutes

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:

1. For green tahini sauce, place all ingredients into a blender, blitz until smooth, and season. Pour into a container and chill.
2. In a bowl, combine lemon juice, chilli flakes, garlic and oil. In another bowl, place lamb and pour over half the lemon mixture. Turn to coat. Marinate for 5 minutes.
3. Preheat a barbecue or grill over high heat. Meanwhile, place rice, peas, spring onion and tomato in bowl with remaining lemon and chilli mixture. Toss to combine.
4. On the barbecue or grill, cook lamb for 2 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil. Place rice tabbouleh onto serving platter and top with lamb cutlets. Scatter with extra herbs and serve with tahini sauce.