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Cumin-spiced lamb on tabbouleh
Cumin-spiced lamb on tabbouleh
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Create quick, vibrant dishes with fresh, healthy ingredients.
Ingredients:
  • 160g burghul
  • 5.00 gm ground cumin
  • Olive oil spray
  • 2 x 250g lamb backstraps, trimmed
  • 2 tomatoes, seeds removed, chopped
  • 1 Lebanese cucumber, chopped
  • 4 spring onions, finely chopped
  • 250.00 ml chopped flat-leaf parsley
  • 18.20 gm extra virgin olive oil
  • Juice of 1/2 lemon
  • 1 garlic clove, crushed
  • 95g tzatziki
Instructions:
  • Toast burghul in a large, dry frypan over medium heat for 2-3 minutes, stirring occasionally, until fragrant. Transfer to a bowl and cover with boiling water, ensuring water level is about 5cm above the burghul. Let soak for 10 minutes, then drain excess water.
  • Mix cumin with a pinch of salt and pepper on a plate. Drizzle oil over lamb and coat it with the cumin mixture.
  • Preheat a pan over medium-high heat and cook the lamb for 3-4 minutes on each side until it is browned but still pink in the center (or cooked to your preference). Then, loosely wrap the lamb in foil and let it rest while you prepare the tabbouleh.
  • Combine the tomato, cucumber, onion, and parsley with the burghul. Whisk together oil, lemon juice, and garlic, then fold into the burghul mixture. Season to taste.
  • Slice the lamb thinly and plate with the tabbouleh and tzatziki.

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