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Photo of Lebanese spiced lamb mini roasts and tabouli by WW

Lebanese spiced lamb mini roasts and tabouli

Total Time
40 min
15 min
25 min
Ready in 30 minutes, this Lebanese inspired dish is perfect for a mid-week meal.


Ground cumin

1 tsp

Ground paprika

1 tsp, (sweet)

Ground allspice

½ tsp

Ground cinnamon

½ tsp


1 clove(s), crushed

Olive oil

1 tbs

Lamb, mini roast, raw

600 g, (2 x 300g)

Burghul, dry

2 tbs, (cracked wheat)

Lemon juice

2 tbs


2 medium, finely chopped

Fresh flat-leaf parsley

2 cup(s), coarsley chopped

Fresh mint

¼ cup(s), coarsley chopped

Green shallot(s)

4 individual, sliced

Reduced-fat hummus

cup(s), (80g)


  1. Preheat the oven to 220°C. Combine the spices, garlic and 2 teaspoons of oil in a small bowl. Rub the spice mixture all over the lamb. Season with salt and pepper. Place the lamb in a baking dish and add ¼ cup (60ml) water. Bake for 20-25 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
  2. Meanwhile, place the burghul in a large bowl. Stir in juice, tomato and the remaining oil. Set aside for 15 minutes to soften. Stir in the combined herbs and shallot. Season with salt and pepper. Toss well.
  3. Slice the lamb thinly. Stir 2 tablespoons boiling water into the baking dish. Drizzle the lamb with the pan juices and serve with the dip and burghul mixture.


SERVING SUGGESTION: Turkish bread or roast thinly sliced pumpkin or baby carrots with the lamb.TIP: To check if your lamb mini roasts are ready, press the centre of the outside of each roast using tongs. If it’s rare it will feel soft, while medium will feel springy. Well done meat will feel firm.