Lamb tabbouleh with fresh herbs

1. Slit open the lamb fillets lengthwise, not cutting all the way through. Open the meat out flat and place in a shallow dish. Combine the oil, lemon juice and garlic, pour over the lamb and turn it a couple of times to coat. Cover the dish with plastic wrap and leave to marinate in the fridge for at least 1 hour, preferably overnight.

 

2. For the tabbouleh, place the burghul in a bowl, pour over the boiling water and leave to soak for 20 minutes, or until all the water has been absorbed.

 

3. Combine the ingredients for the dressing. Add the dressing to the soaked burghul together with the tomatoes, capsicum, cucumber, spring onions and herbs.

 

4. Preheat the grill to high. Place the lamb on the rack of the grill pan and grill for 3–4 minutes on each side, or until the meat is evenly browned. It will be medium–rare; cook longer if you prefer it medium or well-done.

 

5. Taste the tabbouleh salad for seasoning and fluff up with a fork. Slice the lamb diagonally, pile on top of the tabbouleh and garnish with mint leaves. Serve as soon as possible.

 

 

*Each serving provides 2646 kJ, 632 kcal, 30 g protein, 24 g fat (8 g saturated fat), 76 g carbohydrate (9 g sugars), 3 g fibre