Recipes Cumin spiced lamb on tabbouleh

Recipes Cumin spiced lamb on tabbouleh

Recipes Cumin spiced lamb on tabbouleh

Recipes Cumin spiced lamb on tabbouleh Lighten up with these healthy, fresh flavours that are ready in a flash. Cumin spiced lamb on tabbouleh

Ingredients

  • 1 cup (160g) burghul (cracked wheat) (see note)
  • 2 teaspoons ground cumin
  • Olive oil spray
  • 2 x 250g lamb backstraps, trimmed
  • 2 tomatoes, seeds removed, chopped
  • 1 Lebanese cucumber, chopped
  • 4 spring onions, finely chopped
  • 1 cup chopped flat-leaf parsley
  • 1 tablespoon extra virgin olive oil
  • Juice of 1/2 lime
  • 1 garlic clove clove, crushed
  • 1/3 mug (95g) low-fat tzatziki (see note)

Method

  • Stage 1

    Toast burghul inside a large, dry frypan over medium heat for 2-3 minutes, stirring sometimes. Transfer to a bowl and cover with hot water simply by about 5cm. Saturate for 10 mins, then drain surplus water.

  • Action 2

    Meanwhile, blend cumin after some salt plus pepper on a plate. Spray lamb with essential oil and coat in cumin mixture.

  • Action 3 Temperature a pan over medium-high heat plus cook lamb for three to four minutes each and every side until browned yet still red in the centre (or until performed to your liking). Cover loosely within foil and rest whilst you complete the tabbouleh.
  • Step 4

    Stir the tomato, cucumber, onion and parsley into the particular burghul. Whisk together oil, lemon fruit juice plus garlic, stir through burghul, after that period to taste.

  • Step 5

    Thinly slice the lamb and serve with the tabbouleh plus tzatziki.