Lamb with chickpea tabouli
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Time to make:
$4.10 per serve
(at time of publication)
Full ingredients list:
3/4 cup (130g) bulgur (cracked wheat)
500g lean lamb leg steaks
2 teaspoons sumac
2 1/2 teaspoons olive oil
400g can chickpeas, drained, rinsed
1 Lebanese cucumber, diced
200g (1 punnet) grape tomatoes, halved (or quartered if large)
2 tablespoons fresh, chopped flat-leaf parsley
2 tablespoons fresh, chopped mint
1 tablespoon lemon juice
Nutritional information (per serve)
Instructions and steps:
Step 1 Place bulgur into a large, heatproof bowl. Cover with boiling water and set aside to soak for 15 minutes. Drain well and squeeze out excess moisture. Return to bowl.
Step 2 Meanwhile, sprinkle both sides of lamb steaks with sumac. Brush a large, non-stick frying pan with 1/2 teaspoon of olive oil and heat over high heat. Add lamb and cook for 2-3 minutes each side or until cooked to your liking. Remove from frying pan and cover loosely with foil. Set aside to rest for 2-3 minutes.
Step 3 Add chickpeas, cucumber, tomatoes and herbs to bowl with bulgur. Add lemon juice and remaining olive oil and toss until well combined.
Step 4 To serve, arrange chickpea tabouli on a serving platter. Top with thinly sliced lamb. (You can also toss the sliced lamb through the salad if desired). Serve.
About this recipe
First published: September 2008