Breast of Lamb with Bulgur Wheat Salad, Apricots and Almonds

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g/7oz flaked almonds
• 1 garlic
• 50ml/2fl oz sherry vinegar
• 1 slice white bread
• 40ml/1½fl oz olive oil
• 150ml/5fl oz water
• 1 breast of lamb, bones removed
• salt and freshly ground black pepper
• 1 tsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh thyme
• 1 litre duck fat
• 25g/1oz butter
• 3 fresh apricots
• 110g/4oz whole almonds
• 1 tbsp honey
• 1 garlic
• 15g/½oz cumin
• 2 lemons
• 250ml/9fl oz olive oil
• 400ml/14fl oz chicken stock
• 1 garlic
• 1 fresh thyme
• 60g bulgur wheat
• 10 cherry tomatoes
• ½ red onion
• 20g golden raisins
• ¼ cucumber
• 1 tbsp finely sliced fresh parsley
• 1 tbsp finely sliced fresh mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 150°C (300°F). Rub the lamb breast all over with salt, black pepper, the rosemary, the 1 fresh thyme sprig leaves, the cumin and one crushed garlic clove.

2. Heat the duck fat in an ovenproof pan over medium-high heat. Sear the lamb for 3 to 4 minutes per side until browned, then transfer it to a roasting dish.

3. Add the butter, the 1 tsp chopped thyme, the halved lemons and a splash of water to the dish. Cover tightly with foil and roast for 90 minutes until very tender and at least 145°F (63°C) in the thickest part.

4. Meanwhile, toast the flaked almonds in a dry pan until golden, then set aside. Chop the whole almonds, toast them in a dry pan for 3 minutes, and set aside.

5. Fry the torn white bread in the olive oil with a crushed garlic clove until crisp, then cool and crumble. Mix the crumbs with some of the toasted whole almonds.

6. Put the bulgur wheat in a bowl. Bring the chicken stock to the boil, pour it over the bulgur, cover and leave for 15 minutes until absorbed, then fluff with a fork.

7. Halve the apricots, place them in a small dish, drizzle with the honey and roast in the oven for the final 10 minutes of the lamb's cooking time.

8. Soak the golden raisins in the sherry vinegar for 10 minutes. Whisk in the 250ml olive oil, the remaining garlic clove, the parsley and mint, and season.

9. Dice the cucumber, red onion and cherry tomatoes. Toss with the bulgur, raisins, dressing and toasted flaked almonds. Rest the lamb for 3 minutes, slice and serve with the salad, apricots and crumbs.