Lamb and Cucumber Tabbouleh Salad

Ingredients

For the Salad:

• 1 cup bulgur wheat
• 1 ½ cups boiling water
• 1 cucumber, diced
• 2 tomatoes, diced
• 1 small red onion, finely chopped
• 1 bunch fresh parsley, finely chopped
• 1 bunch fresh mint, finely chopped

For the Lamb:

• 400g lamb fillets or lamb chops
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp olive oil
• Salt and pepper to taste

For the Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Method

1. Prepare the Bulgur Wheat

   • Place the bulgur wheat in a bowl.
   • Pour boiling water over it, cover, and let it sit for 15 minutes.
   • Fluff with a fork once softened.

    

2. Prepare the Vegetables

   • Dice the cucumber, tomatoes, and onion.
   • Finely chop the parsley and mint.
   • Mix the vegetables and herbs in a large bowl.

    

   • Rub the lamb fillets with olive oil, cumin, coriander, salt, and pepper.
   • Heat a grill pan or skillet over medium-high heat.
   • Cook the lamb for 3-4 minutes per side for medium-rare, or adjust to your liking.
   • Let the meat rest for 5 minutes before slicing thinly.

     Season and Cook the Lamb

1. Prepare the Dressing

   • In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.

    

2. Assemble the Salad

   • Combine the bulgur wheat with the chopped vegetables and herbs.
   • Drizzle the dressing over the salad and toss well.

    

3. Serve

   • Top the tabbouleh salad with sliced lamb.
   • Garnish with extra mint leaves, if desired.