Lamb Steaks with Tabbouleh
Lamb Steaks with Tabbouleh



  • 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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