January 28, 2020 - 12:06 GMT hellomagazine.com John Whaite's sriracha glazed lamb recipe with pomegranate and beetroot tabbouleh is a Siracha fans' dream but is also a mouthwatering treat for the senses. John says:"It’s often the weird and wonderful, utterly disparate ingredients which unify to make the most satisfying of meals. Pomegranate molasses, with its lip-puckering tanginess, marries very well with the salty spice of Sriracha chilli sauce.
Step 2. When you’re ready to cook, put the bulgar wheat into another mixing bowl and cover with the boiling water. Cover and leave to soak for 15-20 minutes while you cook the lamb.
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