Char-Grilled Coastal Lamb Rump on a Tabbouli-Filled Tuile Topped with Cashew Nut and Mint Pesto - Co

Ingredients

• 2 Coastal Lamb rumps, trimmed
• 200g cracked wheat (bulgur)
• 2 cloves garlic, peeled, crushed and finely chopped
• 3 tablespoons oil
• 10 fresh spears of mint, leaves removed from the stems and chopped
• 1 cup parsley, chopped
• Zest and juice of 2 lemons
• 6 spring onions, finely chopped
• 2 tomatoes, cores removed and diced into 1cm pieces
• 100g Parmesan cheese, finely grated
• 30g tasty Cheddar cheese, finely grated
• 2 tablespoons plain flour
• 500ml olive oil
• 400g fresh mint leaves
• 2 cups roasted cashew nuts
• 2 tablespoons Parmesan cheese