Spring lamb steaks & tabbouleh
5
Points®
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 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
Cucumber
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)
Lemon
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.
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