Spring lamb with white bean, mint and onion salad

Method

• Step 1
  To cook burghul for salad, combine 60ml (1/4 cup) boiling water, burghul, lemon zest and juice in a large bowl and stand for 40 minutes or until burghul is tender. Using a fork, fluff the burghul to separate the grains.
• Step 2
  Meanwhile, to cook lamb, preheat oven to 200C. Heat 2 tablespoons oil in a large, ovenproof frying pan over medium–high heat. Add lamb, fat-side down, and cook for 3 minutes or until fat is browned. Transfer pan to oven and roast for 20 minutes for medium or until cooked to your liking. Rest for 10 minutes.
• Step 3
  To make salad, preheat a chargrill pan over high heat. Combine 2 tablespoons oil and onions in a large bowl, then season. Add onions to pan and cook, turning once, for 2 minutes or until charred and softened. Combine onions with burghul, cumin, butter and cannellini beans, mint, parsley and remaining 2 tablespoons oil, then season with salt and pepper.
• Step 4
  Using a sharp knife, carve lamb racks into cutlets, then season. Divide salad among plates, top with lamb and serve with crusty bread and butter.