Photo of Spring lamb steaks & tabbouleh by WW

Spring lamb steaks & tabbouleh

Points® value
Total Time
40 min
10 min
10 min
Tabbouleh is a herby bulgar salad that goes particularly well with lamb


Thyme, Fresh

5 g

Balsamic glaze

2 tablespoon(s)

Vinegar, All Types

2 teaspoon(s), red wine

Lamb Leg Steak, Lean, Boneless, raw

4 medium

Bulgur wheat, dry

120 g

Cherry Tomatoes

10 individual, halved


½ individual, extra large, diced

Spring Onions

2 medium, sliced

Red pepper

1 medium, deseeded and chopped

Mint, Fresh

10 g, chopped

Parsley, fresh

50 g, chopped

Olive Oil

4 teaspoon(s)


1 medium, cut in wedges


  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.