Spring lamb steaks & tabbouleh
Tabbouleh is a herby bulgar salad that goes particularly well with lamb
Vinegar, All Types
2 teaspoon(s), red wine
Lamb Leg Steak, Lean, Boneless, raw
Bulgur wheat, dry
10 individual, halved
½ extra large, diced
2 medium, sliced
1 medium, deseeded and chopped
10 g, chopped
50 g, chopped
1 medium, cut in wedges
- Mix the thyme with the balsamic and red wine vinegar in a shallow bowl. Add the lamb and turn it in the marinade to coat; leave to marinate for at least 20 minutes. For a fuller flavour, cover and marinate overnight in the fridge.
- Meanwhile, soak the bulgur wheat in boiling water for 10 minutes, then rinse well.
- In a large bowl, mix the remaining tabbouleh ingredients together and then add the soaked bulgur wheat. Mix well, season and set aside.
- Heat a frying or griddle pan and cook the lamb steaks for 3 minutes on each side. Leave the meat to rest for a few minutes and then slice. Serve the lamb on top of the tabbouleh with lemon wedges for squeezing over.