1 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. Recipe by: Cant Cook Wont Cook
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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 91 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 140.2mg||5 %|
|Potassium 986.4mg||26 %|
|Total Carbohydrate 57.7g||17 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 51.5g|
|Protein 12.2g||17 %|
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Calories per serving: 340
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