Grilled lamb and tabbouleh with Feta cheese

Grilled lamb and tabbouleh with Feta cheese preparation time Serves: 0
Grilled lamb and tabbouleh with Feta cheese cook time Cook: 20 mins
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    • measuring jug
    • kettle
    • Mixing spoon
    • Saucepan
    • colander
    • Chopping boards
    • knives
    • baking tray
    • tongs
    • tin foil
    • Mixing Bowl
    • Zester
    • Juicer
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    • 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
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    • 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.


    • 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.