Home » Lamb Recipes » Grilled lamb and tabbouleh with Feta cheese
Grilled lamb and tabbouleh with Feta cheese
Serves: 0
Cook: 20 mins
-
Equipment
- measuring jug
- kettle
- Mixing spoon
- Saucepan
- colander
- Chopping boards
- knives
- baking tray
- tongs
- tin foil
- Mixing Bowl
- Zester
- Juicer
-
Ingredients
- 4 Northern Ireland Farm Quality Assured lamb steaks
- 1 tsp Olive oil
- A little salt and pepper
Ingredients for Tabbouleh
- 100 g Bulgar wheat
- 500 ml Lamb stock
- 8 Spring onions Finely chopped (including the green parts)
- Zest and juice of 1 lemon
- 2 Large beef tomatoes
- 100 g Feta cheese cut into cubes
- 40 g Fresh mint leaves finely chopped
- 50 g Parsley finely chopped
- 4 Inches (10 cm) Cucumber chopped
- 2 tbsp Extra virgin olive oil
- Salt and freshly milled black pepper
- 1 Bag of baby salad leaves
-
Method
- Pre-heat the grill.
- Make up the stock.
- Pour the stock into a saucepan and add the bulgar wheat.
- Bring to the boil and cook for 10 minutes until the bulgar wheat is tender.
- Drain the remaining stock and return the bulgar wheat to the saucepan to cool.
Prepare the vegetables, herbs and cheese:
- Remove the root and skin from the spring onion and finely chop, include the green parts;
- Chop the tomatoes into small chunks;
- Chop the cucumber into small chunks;
- Finely chop the mint and parsley;
- Chop the Feta into cubes.
Method
- Rub the lamb with the olive oil. Remember to wash hands thoroughly after handling raw meat.
- Place the lamb on a baking tray and grill for 4 minutes on each side.
- Wrap the lamb in tin foil to rest.
Assemble the tabbouleh:
- Add the cooled bulgar wheat to a mixing bowl;
- Add the spring onions, tomatoes, cucumber, mint, parsley and feta;
- Add the salad leaves;
- Zest and juice the lemon, add to the bowl and mix well.
- Slice the lamb and serve with the tabbouleh and feta salad.
