Register
Moroccan Lamb with Tabbouleh
Ingredients
-
-
For the lamb:
-
125 gram (5 ounce) Greek yoghurt
-
2 tablespoons honey
-
1 tablespoons Moroccan Spice Mix
-
4 lamb leg steaks
-
For the tabbouleh:
-
125 gram (5 ounce) bulgar wheat, cooked according to pack directions, drained
-
250 gram (9 ounce) tomatoes, roughly chopped
-
4 spring onions, sliced
-
75 (3 ounce) pomegranate seeds
-
Schwartz Parsley and Mint to taste
-
Juice of 1 lemon
-
2 tablespoons extra virgin olive oil
-
1 little gem lettuce
-
Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the grill to medium.
- 2 Combine the yoghurt, honey and Perfect Shake Moroccan Special Blend in a bowl. Add the lamb steaks and coat thoroughly with the marinade.
- 3 Place each steak on a grill rack and grill for around 4 minutes on each side until the marinade begins to brown.
- 4 Meanwhile, combine all the tabbouleh ingredients together in a bowl, reserving the little gem lettuce. Season to taste.
- 5 Serve the tabbouleh over the lettuce leaves with the lamb steak. Garnish with lemon.
More To Savour
