Skip to main contentSkip to footer
Join now
Join now
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Spring lamb steaks & tabbouleh by WW

Spring lamb steaks & tabbouleh

11
11
8
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Tabbouleh is a herby bulgar salad that goes particularly well with lamb

Ingredients

Thyme, Fresh

5 g

Balsamic Glaze

2 tablespoons

Vinegar, All Types

2 teaspoons, red wine

Lamb Leg Steak, Lean, Boneless, raw

4 medium

Bulgur wheat, dry

120 g

Cherry Tomatoes

10 individual, halved

Cucumber

½ individual, diced

Spring Onions

2 medium, sliced

Red pepper(s)

1 medium, deseeded and chopped

Mint, Fresh

10 g, chopped

Parsley, fresh

50 g, chopped

Olive Oil

4 teaspoons

Lemon(s)

1 medium, cut in wedges

Instructions

  1. 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.
  2. Meanwhile, soak the bulgur wheat in boiling water for 10 minutes, then rinse well.
  3. In a large bowl, mix the remaining tabbouleh ingredients together and then add the soaked bulgur wheat. Mix well, season and set aside.
  4. 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.

You might like