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!



 Bulgur14 Cup (224 tbs)
 Boiling water1⁄2 Cup (8 tbs)
 Lamb1 Pound, cut into 14 inch cubes
 Black pepper1⁄4 Teaspoon
 Chopped scallions1⁄2 Cup (8 tbs)
 Oregano1⁄2 Teaspoon
 Ground coriander1 Dash
 Chopped tomatoes1 Cup (16 tbs)
 Cucumber1⁄2 , peeled, seeded, and cut into 2 inch sticks
 Chopped parsley1 1⁄2 Teaspoon
 Lettuce leaves4
 Chopped mint1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 8337 Calories from Fat 836

% Daily Value*

Total Fat 95 g145.8%

Saturated Fat 36.5 g182.4%

Trans Fat 0 g

Cholesterol 299.3 mg

Sodium 676.2 mg28.2%

Total Carbohydrates 1640 g546.5%

Dietary Fiber 398 g1592.1%

Sugars 16.4 g

Protein 350 g700.6%

Vitamin A 133.5% Vitamin C 96.5%

Calcium 97.5% Iron 361%

*Based on a 2000 Calorie diet


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.