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Grilled Lamb And Cracked Bulgur Wheat Recipe
|Lamb leg/Top round of lamb||1⁄2 Pound, sliced 1/4-inch thick|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Fresh mint||1⁄2 Cup (8 tbs), chopped|
|Chopped garlic||3⁄4 Tablespoon|
|Chopped parsley||1⁄2 Tablespoon|
|Chopped shallot||1⁄2 Tablespoon|
|For bulgur wheat:|
|Olive oil||1 Tablespoon|
|Onion||1 Large, diced|
|Garlic||1 Tablespoon, chopped|
|Cracked bulgur wheat||4 Cup (64 tbs)|
|Defatted chicken stock/Defatted lamb stock||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Fresh rosemary sprig||3|
Calories 810 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 28.7 mg
Sodium 310.6 mg12.9%
Total Carbohydrates 136 g45.3%
Dietary Fiber 35.2 g141%
Sugars 3.2 g
Protein 31 g61.1%
Vitamin A 19.1% Vitamin C 23.5%
Calcium 31% Iron 47.5%
*Based on a 2000 Calorie diet
Add lamb and marinate in refrigerator for 6 hours, turning occasionally.
Heat tablespoon of olive oil in large pan with tight fitting lid.
Add onion and garlic.
Cook over low heat until soft but not brown.
Add wheat and stir to coat each grain.
Add remaining ingredients, bring to boil.
Remove from heat, cover and let stand 10 minutes or more, until all the liquid is absorbed.
Remove lamb from marinade and grill 1 minute on each side.
Divide bulgur wheat among six dinner plates.
Surround with 3-4 small pieces of iamb.
If desired, garnish with grilled vegetables, fresh herbs and pita bread.