Lamb with tabbouleh Recipe

Lamb with tabbouleh Recipe

  • 4 x 175g/6oz lamb rump steaks
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 225g/8oz bulgar wheat, cooked according to packet instructions
  • 1 cucumber, finely chopped
  • 450g/1lb cherry tomatoes, quartered
  • 6 spring onions, finely chopped
  • 2 tbsp chopped parsley
  • 3 lemons, juice only
  • 100ml/3½fl oz olive oil
  • 1 chilli, finely chopped
  • 1 garlic clove, finely chopped
  • Greek-style yoghurt, to serve
  1. Rub the lamb with oil and season well with salt and freshly ground black pepper.
  2. Heat a griddle pan until very hot, then add the lamb and griddle for 4-5 minutes on both sides, or until cooked to your liking.
  3. For the tabbouleh, place all of the tabbouleh ingredients, except the yoghurt, into a large bowl and stir to combine.
  4. To serve, place a generous portion of tabbouleh onto each plate and place a piece of griddled lamb on top.
  5. Add a dollop of Greek-style yoghurt to each plate and serve.
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