Chargrilled lamb rump on a tabbouleh-filled tuile Recipe | Beef + Lamb New Zealand

Ingredients

• 2 Quality Mark lamb rumps
• 200g bulgur wheat
• 2 garlic cloves
• 3 Tbsp olive oil
• 10 leaves mint leaves
• 1 cup parsley
• 2 lemon zest
• 6 spring onions
• 2 tomatoes
• 100g Parmesan cheese
• 30g cheese, cheddar
• 2 Tbsp white flour
• 500ml olive oil
• 400g mint leaves
• 2 cups roasted unsalted cashew
• 2 Tbsp grated Parmesan cheese