Serves: 4
Oven Temp: 180ºC/ Gas Mark 4
Method
- Cook the bulgar wheat in the stock for 10 minutes until tender. If there is any liquid remaining drain and leave the wheat in the hot saucepan with the lid on to steam for a few minutes.
- Remove from the pan and cool before mixing with the remaining salad ingredients.
- Rub the Lamb steaks with the olive oil and grill or barbecue for 3 – 4 minutes on each side until cooked to your liking.
- Rest the Lamb before serving with the Tabbouleh and feta salad.
Ingredients
- 4 Northern Ireland Farm Quality Assured lamb steaks
- 1 tsp Olive oil
- A little salt and pepper
Ingredients for Tabbouleh:
- 100 g Bulgar wheat (available from health food shops and supermarkets)
- 500 ml Lamb stock
- 8 Spring onions finely chopped (including the green parts)
- Zest and juice of 1 lemon
- 2 Large beef tomatoes
- 100 g Feta cheese cut into cubes
- 40 g Fresh mint leaves finely chopped
- 50 g Parsley finely chopped
- 4 inches (10cm) Cucumber chopped
- 2 tbsp Olive oil extra virgin
- Salt and freshly milled black pepper
- 1 bag Baby salad leaves