Lamb With Tabbouleh Recipe
Lamb With Tabbouleh is a wonderful and must-have dish. This Lamb With Tabbouleh is a huge favorite among my friends and family. Check it out today!
Summary
Ingredients
| Bulgur | 14 Cup (16 tbs) | |
| Boiling water | 1/2 Cup (16 tbs) | |
| 1 pound lean lamb, cut into 14-inch cubes | ||
| Black pepper | 1/4 Teaspoon | |
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Oregano | 1/2 Teaspoon | |
| Dash of ground coriander | ||
| Tomatoes | 1 Cup (16 tbs), coarsely chopped | |
| 1/2 cucumber, peeled, seeded, and cut into 2-inch sticks | ||
| Parsley | 1 1/2 Teaspoon, chopped | |
| Lettuce leaves | 4 | |
| Chopped fresh mint (garnish) | ||
Directions
In a small bowl, combine the bulgur and boiling water.
Let stand for 1 hour.
Drain and press out excess water.
In a no-stick skillet, cook the lamb over medium-high heat for 10 minutes or until browned on all sides.
Let cool.
In a large mixing bowl, combine the bulgur, lamb, pepper, scallions, oregano, coriander, tomatoes, cucumbers, and parsley.
Toss gently.
Arrange the lettuce on a serving platter.
Place a scoop of the lamb mixture on each leaf.
Garnish with mint, if desired.
Let stand for 1 hour.
Drain and press out excess water.
In a no-stick skillet, cook the lamb over medium-high heat for 10 minutes or until browned on all sides.
Let cool.
In a large mixing bowl, combine the bulgur, lamb, pepper, scallions, oregano, coriander, tomatoes, cucumbers, and parsley.
Toss gently.
Arrange the lettuce on a serving platter.
Place a scoop of the lamb mixture on each leaf.
Garnish with mint, if desired.
Chef
