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Lamb and tabouli with tomato tapenade
Lamb and tabouli with tomato tapenade
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Lamb dish elevated with pine nuts and burghul for an authentic flavor.
Ingredients:
  • 170g burghul
  • 250.00 ml fresh basil leaves, torn
  • 250.00 ml fresh mint leaves, chopped
  • 250.00 ml fresh small parsley
  • 45g pine nut
  • 1/2 red onion, finely chopped
  • 1 lemon, juiced
  • Olive oil, to grease
  • 700g lamb eye of loin fillet (backstrap)
  • Salt & freshly ground pepper
  • 40g sun-dried tomato
  • 40.00 ml pine nuts, toasted
  • 20.00 ml chopped pitted Kalamata olives
  • 1/2 lemon, juiced
  • Freshly ground pepper
Instructions:
  • Place the burghul in a heatproof bowl and pour in 1 cup (250ml) of boiling water. Let it soak for 10 minutes, then fluff the grains with a fork.
  • Prepare the tapenade by blending tomatoes, pine nuts, garlic, olives, olive oil, and lemon juice in a food processor until smooth.
  • Combine fragrant basil, refreshing mint, savory parsley, crunchy pine nuts, crisp onion, and zesty lemon juice with the burghul.
  • Simply coat both sides of the lamb with a touch of olive oil and season generously with salt and pepper. Sear for 3 minutes on each side in a large non-stick frying pan over medium-high heat. Remove from the pan, cover with foil, and let it rest for 5 minutes. Serve by dividing tabouli onto plates, topping it with sliced lamb, and adding a dollop of tapenade. Enjoy!

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