Lamb with Tabbouleh

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

Healthy Quick Lamb Main Course High Protein Middle Eastern

Estimated Nutrition

Calories

746.1

kcal / serving

2984.5 kcal total

Carbs

29.7g

per serving

118.6 g total

Fat

50.7g

per serving

202.8 g total

Protein

43.1g

per serving

172.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Greek-Style Yoghurt

To serve

Fruits

piece

Lemons

Juice only

GrainsCereals

225

Bulgar Wheat

Cooked according to instructions

Meat

175

Lamb Rump Steaks

4 pieces

NutsSeeds

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

tbsp

Parsley

Chopped

clove

Garlic

Finely chopped

OilsFats

Olive Oil

For rubbing the lamb

100

Olive Oil

For the tabbouleh

Vegetables

piece

Cucumber

Finely chopped

450

Cherry Tomatoes

Quartered

piece

Spring Onions

Finely chopped

piece

Chilli

Finely chopped

Method

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.