Grilled Lamb and Tabbouleh with feta cheese

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For a delicious accompaniment to Northern Ireland Farm Quality Assured grilled lamb steaks simply toss up a Tabbouleh salad, packed with parsley and mint and mixed with ripe, juicy tomatoes and zesty lemon.


20 minutes


20-25 minutes



Oven Temp

180ºC/ Gas Mark 4


4 Northern Ireland Farm Quality Assured lamb steaks
1 teaspoon of olive oil
A little salt and pepper

Ingredients for Tabbouleh:
100g bulgar wheat (available from health food shops and supermarkets)
500ml lamb stock
8 spring onions, finely chopped (including the green parts)
Zest and juice of 1 lemon
2 large beef tomatoes
100g feta cheese cut into cubes
40 g fresh mint leaves, finely chopped
50 g parsley, finely chopped
4 inches (10 cm) cucumber, chopped
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
1 bag of baby salad leaves

  1. 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. 
  2. Remove from the pan and cool before mixing with the remaining salad ingredients.
  3. Rub the Lamb steaks with the olive oil and grill or barbecue for 3 – 4 minutes on each side until cooked to your liking. 
  4. Rest the Lamb before serving with the Tabbouleh and feta salad.