- Recipes Home
- Interest Groups
Grilled Lamb And Tabbouleh Salad Recipe
|Boneless leg lamb||1 Pound, trimmed|
|Sun dried tomato dressing||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||6 Tablespoon (Divided)|
|Red onion||1 , cut into 1/2-inch slices,|
|Tabbouleh wheat salad mix||5 1⁄4 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Chopped cucumber||1 Cup (16 tbs)|
|Olive oil||1 Teaspoon|
|Fresh baby spinach||7 Ounce (1 Package)|
|Crumbled feta cheese with basil and sun dried tomatoes||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1726 Calories from Fat 844
% Daily Value*
Total Fat 96 g148%
Saturated Fat 24.1 g120.5%
Trans Fat 0 g
Cholesterol 429 mg
Sodium 1741.9 mg72.6%
Total Carbohydrates 67 g22.4%
Dietary Fiber 15.7 g62.6%
Sugars 31 g
Protein 155 g309.4%
Vitamin A 323% Vitamin C 246.9%
Calcium 35.7% Iron 40.1%
*Based on a 2000 Calorie diet
2. Combine wheat and seasoning packet from package of tabbouleh mix in a large bowl. Add 1 cup boiling water, stir well. Cover and chill 30 minutes. Add remaining 2 tablespoons lemon juice, tomato, cucumber, and olive oil to wheat mixture, toss well. Cover and chill.
3. Prepare grill.
4. Remove lamb and onion from bag, discard marinade. Place lamb on grill rack coated with cooking spray, cover and grill 10 minutes. Turn lamb over, add onion slices to grill. Cover and grill 10 minutes or until lamb is desired degree of doneness and onion is tender, turning onion slices after 5 minutes.
5. Cut lamb diagonally across grain into thin slices. Place spinach in a bowl. Drizzle reserved 1/4 cup dressing mixture over spinach, toss well. Place about 1 cup spinach on each of 6 plates.