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Moroccan Lamb with Tabbouleh
Prep Time
15 Minutes
Cook Time
10 Minutes
Ingredients
15
Servings
4
Moroccan richly spiced grilled lamb steaks served with a tasty tabbouleh wrapped in lettuce leaves.
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.
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