Name: Barbecued lamb with tomato and burghul salad
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 1
Ingredients: 125.00 ml burghul (cracked wheat); 125.00 gm boiling water; 42.00 gm lemon juice; Olive oil cooking spray; 4 (150g each) lamb leg steaks; 400g can chickpeas, drained, rinsed; 1 Lebanese cucumber, quartered lengthways, chopped; 2 small tomatoes, roughly chopped; 1/2 small red onion, finely sliced; 62.50 ml fresh mint leaves, roughly chopped; 62.50 ml fresh flat-leaf parsley leaves, roughly chopped; 36.40 gm olive oil

Barbecued lamb with tomato and burghul salad

0 Likes

Prep Time:
40 minutes

Cook Time:
10 minutes

Total Time:
50 minutes

Simplify weeknight cooking with tasty BBQ lamb and bulgur salad.

Ingredients:

125.00 ml burghul (cracked wheat)
125.00 gm boiling water
42.00 gm lemon juice
Olive oil cooking spray
4 (150g each) lamb leg steaks
400g can chickpeas, drained, rinsed
1 Lebanese cucumber, quartered lengthways, chopped
2 small tomatoes, roughly chopped
1/2 small red onion, finely sliced
62.50 ml fresh mint leaves, roughly chopped
62.50 ml fresh flat-leaf parsley leaves, roughly chopped

Instructions:

In a large heatproof bowl, mix together burghul, boiling water, and lemon juice. Cover and let it stand for 30 minutes or until the burghul has softened.
Prepare a barbecue plate or chargrill by spraying it with oil and heating it over medium-high heat. Grill the steaks for 3 to 4 minutes on each side for a medium doneness, or until they are cooked to your liking. Transfer the steaks to a plate, cover them, and let them rest for 5 minutes before serving.
Combine chickpeas, cucumber, tomato, onion, mint, parsley, and oil with burghul. Mix well and season with salt and pepper. Serve lamb with the flavorful burghul mixture.

We use cookies

Similar Recipes

Lamb koftas with tabouli salad & tzatziki

Lebanese platter

Lamb steaks with tomato and white bean salad

Butterflied lamb leg with tomato and fetta salad

Lamb chops with sundried tomato and basil butter