INGREDIENTS

INSTRUCTIONS

Put the cracked wheat in a pan with the boiling water and lemon  juice.
Bring to the boil, cover and simmer for 10-15 minutes, until  all the
water has been absorbed.  2 Heat the oil in a frying pan. Sprinkle each
side of the cutlets with  freshly ground black pepper, and fry for
about five minutes on each  side.  3 Coarsely grate the orange rind and
set aside. Cut the orange and  squeeze the juice of half.  4 De-seed
and roughly chop the red pepper and onion. Process with the  garlic,
mint, honey and orange juice, and blend until smooth. Season  well.  5
Heat a small frying pan and toast the pine kernels. Stir the  blended
mix into the pan with the lamb to heat through.  6 Halve the cherry
tomatoes. Place 1 tbsp olive oil in a large saute  pan and add the
spinach leaves, tomatoes and half the toasted pine  kernels. Stir once
and leave to wilt for 2-3 minutes.  7 Finely chop the chilli and
apricots. Add to the lamb with the  orange rind and stir well.  8 Once
the wheat has absorbed all the water, stir in the butter,  herbs and
remaining kernels. Add some more water to the sauce as  required and
stir well.  9 Spoon the wheat into a heap onto a plate and top with the
spinach.  Place two lamb chops next to the pile and spoon over the
sauce.  Garnish with a sprig of mint and serve.  Converted by
MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

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