Lebanese spiced lamb mini roasts and tabouli
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ready in 30 minutes, this Lebanese inspired dish is perfect for a mid-week meal.
Ingredients
Ground cumin
1 tsp
Ground paprika
1 tsp, (sweet)
Ground allspice
½ tsp
Ground cinnamon
½ tsp
Garlic
1 clove(s), crushed
Olive oil
1 tbs
Lamb, leg, mini roast, raw
600 g, (2 x 300g)
Burghul, dry
2 tbs, (cracked wheat)
Lemon juice
2 tbs
Tomato(es)
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
⅓ cup(s), (80g)
Instructions
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.
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