Instructions: 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.

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