Description
A refreshing and vibrant recipe featuring crispy pan-seared lamb served over a fresh pea tabbouleh salad, combining bulgur wheat, herbs, and vegetables with zesty lemon and olive oil dressing for a delightful Mediterranean-inspired meal.
Ingredients
Scale
For the Lamb
- 300 grams lamb leg or shoulder, diced
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Tabbouleh
- 3/4 cup bulgur wheat, soaked
- 1 cup frozen peas, thawed
- 1 cup cherry tomatoes, diced
- 1/2 cup cucumber, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 green onions, thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
Instructions
- Soak bulgur: Soak the bulgur wheat in hot water for 10–15 minutes until it softens, then fluff it with a fork to separate the grains.
- Prepare tabbouleh mix: In a large bowl, combine the soaked bulgur with thawed peas, diced cherry tomatoes, finely chopped cucumber, parsley, mint, and green onions, mixing well to integrate all fresh ingredients.
- Season lamb: In a separate bowl, season the diced lamb with minced garlic, salt, and black pepper, ensuring each piece is well coated for flavor.
- Cook lamb: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned lamb and cook for 6–8 minutes, stirring occasionally, until the lamb pieces become crispy and golden brown on the outside.
- Dress tabbouleh: Drizzle the tabbouleh with the remaining 2 tablespoons of olive oil and 3 tablespoons of lemon juice, then toss everything together so the flavors meld nicely.
- Assemble and serve: Top the dressed tabbouleh with the crispy lamb pieces and serve immediately, optionally accompanied by lemon wedges for extra zest.
Notes
- Soaking bulgur in hot water softens it without cooking, maintaining its chewy texture perfect for tabbouleh.
- Using fresh herbs like parsley and mint elevates the salad’s flavor and adds vibrancy.
- Cook lamb over medium-high heat to get a crisp exterior while keeping the inside tender.
- Serve immediately to enjoy the contrast between warm lamb and cool fresh salad.
- Lemon wedges add extra acidity and freshness if desired at serving.
