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• Moroccan Lamb with Tabbouleh

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• Serves 4
• Intermediate
• Prep 15 mins
• Cook 10 mins
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  187 Rating(s)

Ingredients

• For the lamb:
• 125 g (5 oz) Greek yoghurt
• 2 tbs honey
• 1 tbs Schwartz Perfect Shake Moroccan Special Blend
• 4 lamb leg steaks
• For the tabbouleh:
• 125 g (5 oz) bulgar wheat, cooked according to pack directions, drained
• 250 g (9 oz) tomatoes, roughly chopped
• 4 spring onions, sliced
• 75 (3 oz) pomegranate seeds
• Schwartz Parsley and Mint to taste
• Juice of 1 lemon
• 2 tbs extra virgin olive oil
• 1 little gem lettuce
• Schwartz Sea Salt and Black Pepper to season

Moroccan richly spiced grilled lamb steaks served with a tasty tabbouleh wrapped in lettuce leaves.

Method

Step 1

Pre-heat the grill to medium.

Step 2

Combine the yoghurt, honey and Perfect Shake Moroccan Special Blend in a bowl. Add the lamb steaks and coat thoroughly with the marinade.

Step 3

Place each steak on a grill rack and grill for around 4 minutes on each side until the marinade begins to brown.

Step 4

Meanwhile, combine all the tabbouleh ingredients together in a bowl, reserving the little gem lettuce. Season to taste.

Step 5

Serve the tabbouleh over the lettuce leaves with the lamb steak. Garnish with lemon.

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