Moroccan Lamb with Tabbouleh

Moroccan Lamb with Tabbouleh

Moroccan Lamb with Tabbouleh

Prep Time
15 Minutes
Cook Time
10 Minutes
Moroccan richly spiced grilled lamb steaks served with a tasty tabbouleh wrapped in lettuce leaves.
  • 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


  • 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.