Christmas in July - A great excuse for a party...

Christmas in July is not embraced enough in Australia in my opinion. What better way to liven up winter than with a celebration that gives us a taste of what Christmas is like in the Northern Hemisphere? Although we dont have snow (however it feels like is should be snowing in July in Albany!), get a group of people together and challenge yourselves to a Christmas cook up. Put on your winter coat, hire some outdoor heaters, light some candles. Mull some wine. Open a great bottle of red. Give it an American feel. Cook something you have never cooked before. Make it warm, wholesome and comforting....
I loved the look of this Roasted Fennel and Pepper Lamb Rack with a warm Mint and Burghul Salad. Yum.


Ingredients (serves 4)
2 tsp fennel seeds
2 tsp coarse black pepper
2 tbs honey
4 (about 900g-1kg) 4-cutlet lamb racks, French trimmed
1/4 cup (60ml) olive oil
1/2 cup (90g) burghul
2 tbs lemon juice
1/2 cup shredded mint
1/2 red onion, finely chopped
2 tbs natural almonds, coarsely chopped
80g Persian feta, drained, crumbled
Baby spinach leaves, to serve

Method
Preheat oven to 200°C. Place fennel seeds and pepper in a mortar and gently pound with a pestle until lightly crushed. Combine fennel mixture and honey in a small bowl.

Sprinkle lamb with salt. Heat 1 tbs of the oil in a large heavy-based frying pan. Add the lamb and cook, turning, for 5 minutes or until brown all over. Brush half the honey mixture over the lamb. Place lamb on an oven tray lined with baking paper and bake for 20 minutes or until cooked as desired. Remove lamb from oven and stand in a warm place for 5 minutes to rest.

Meanwhile, place the burghul in a medium heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain well, then spread burghul on a clean tea towel to dry. Combine remaining honey mixture in a small bowl with lemon juice and remaining oil. Season with salt. Combine burghul, lemon mixture, mint, onion and almonds in a medium bowl. Toss gently to combine and sprinkle with feta. Serve lamb with mint and burghul salad and baby spinach leaves.