Lamb tabbouleh with fresh herbs

    Lamb tabbouleh with fresh herbs

    29saves
    1hr40min


    1 person made this

    About this recipe: In this Middle Eastern-style salad, bulghur wheat and crisp colourful salad ingredients are tossed with a generous quantity of chopped fresh herbs and a light lemony dressing, then served with succulent pieces of lean lamb. It's the perfect dish for a relaxed meal. Serve with toasted wholemeal pitta triangles and plain yogurt.

    Ingredients
    Serves: 4 

    • 400 g (14 oz) lean lamb neck fillets, trimmed of fat
    • 1 tbsp extra virgin olive oil
    • juice of ½ lemon
    • 1 garlic clove, crushed
    • fresh mint leaves to garnish
    • Tabbouleh
    • 250 g (8½ oz) bulghur wheat
    • 400 ml (14 fl oz) boiling water
    • 12 cherry tomatoes, halved
    • 1 yellow or orange pepper, seeded and diced
    • 7.5 cm (3 in) piece cucumber, diced
    • 4 spring onions, sliced
    • handful of fresh mint, roughly chopped
    • handful of parsley, roughly chopped
    • Lemon dressing
    • 2 tbsp extra virgin olive oil
    • juice of ½ lemon
    • 1 large garlic clove, crushed
    • 1 tsp clear honey
    • salt and pepper

    Method
    Prep:32min  ›  Cook:8min  ›  Extra time:1hr  ›  Ready in:1hr40min 

    1. Slit open the lamb fillets lengthways, not cutting all the way through. Open the meat out flat and place in a shallow dish. Mix together the oil, lemon juice and garlic, pour over the lamb and turn it a couple of times to coat. Cover the dish with cling film and leave to marinate in the fridge for at least 1 hour, preferably overnight.
    2. For the tabbouleh, place the bulghur wheat in a bowl, pour over the boiling water and leave to soak for 20 minutes or until all the water has been absorbed.
    3. Mix together the ingredients for the dressing. Add the dressing to the soaked bulghur wheat together with the tomatoes, pepper, cucumber, spring onions and herbs.
    4. Preheat the grill to high. Place the lamb on the rack of the grill pan and grill for 3–4 minutes on each side or until the meat is evenly browned. It will be medium-rare; cook longer if you prefer it medium or well-done.
    5. Taste the tabbouleh salad for seasoning and fluff up with a fork. Slice the lamb diagonally, pile on top of the tabbouleh and garnish with mint leaves. Serve as soon as possible.

    Some more ideas

    Cut the lamb into cubes and marinate, then thread on skewers and grill for 8–10 minutes, turning often. Lay the kebabs across the tabbouleh for serving. * Couscous can be used in place of bulghur wheat. It only needs to be soaked in boiling water for about 5 minutes. * Griddle the lamb rather than grilling it. Heat a ridged cast-iron grill pan over a high heat until hot. Drain the lamb well, and griddle for 3–4 minutes on each side or until browned and cooked to your taste. * Vary the tabbouleh ingredients by replacing the tomatoes and cucumber with 75 g (2 1/2 oz) slivered ready-to-eat dried apricots, 55 g (2 oz) toasted hazelnuts and 100 g (3 1/2 oz) roughly torn watercress or baby spinach leaves. Use a red pepper instead of yellow or orange. * For a vegetarian version, use 340 g (12 oz) Quorn pieces or firm tofu, cut into cubes or strips, in place of the lamb. Marinate, then stir-fry with the marinade for 5 minutes, and toss into the tabbouleh.

    Plus points

    Bulghur wheat is not only a useful source of fibre, but like many other cereals it also provides complex (starchy) carbohydrate and B vitamins. * Including garlic in the diet is known to be beneficial for a healthy heart. It is also thought to help clear cold symptoms and chest infections.

    Each serving provides

    B1, B6, B12, C, E, niacin, copper, zinc * B2, iron, potassium * A, folate

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