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Lamb with Tabbouleh

Succulent griddled lamb rump steaks served over a fresh, vibrant bulgar wheat and vegetable salad with Greek-style yoghurt.

HealthyQuickLambMain CourseHigh ProteinMiddle Eastern

Estimated Nutrition

Per Serving Total
Calories 746.1 kcals 2984.5 kcals
Carbohydrates 29.7 grams 118.6 grams
Fat 50.7 grams 202.8 grams
Protein 43.1 grams 172.4 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
4
tbsp
Greek-Style Yoghurt
To serve
Fruits
3
piece
Lemons
Juice only
GrainsCereals
225
g
Bulgar Wheat
Cooked according to instructions
Meat
175
g
Lamb Rump Steaks
4 pieces
NutsSeeds
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
2
tbsp
Parsley
Chopped
1
clove
Garlic
Finely chopped
OilsFats
15
ml
Olive Oil
For rubbing the lamb
100
ml
Olive Oil
For the tabbouleh
Vegetables
1
piece
Cucumber
Finely chopped
450
g
Cherry Tomatoes
Quartered
6
piece
Spring Onions
Finely chopped
1
piece
Chilli
Finely chopped

Steps

  • Rub the lamb with olive oil and season with salt and pepper.
  • Griddle the lamb over high heat for 5 minutes per side until cooked to preference.
  • Combine the bulgar wheat, cucumber, tomatoes, onions, parsley, lemon juice, oil, chilli, and garlic in a bowl.
  • Plate a portion of tabbouleh and top with a piece of lamb.
  • Garnish with a spoonful of yoghurt and serve.