Lamb Steaks with Tabbouleh

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Lamb Steaks with Tabbouleh

Lamb Steaks with Tabbouleh

Ingredients
Method

Ingredients

Method

4 x lamb steaks
1 tbsp olive oil
Salt and pepper
225g bulgar wheat or couscous, cooked to pack instructions
1 cucumber, finely chopped
450g cherry tomatoes, quartered
6 spring onions, chopped
2 tbsp chopped parsley
3 lemons, juice only
100ml olive oil
1 chilli, finely chopped
1 clove of garlic, finely chopped
Greek yoghurt, to serve

Rub the lamb with olive oil and season well. Griddle for 4-5 minutes on both sides, until cooked to your liking, and set aside to rest.
To make the salad, simply mix all of the ingredients together (apart from the yoghurt). Serve the lamb on a bed of the tabbouleh, with a dollop of yoghurt on the side.

30 mins

4 serving

This recipe pairs perfectly with the Meadowbank 'Nouveau' Pinot Noir Blend 2019 from Derwent Valley, Australia.

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