Grilled Lamb And Cracked Bulgur Wheat
|Lamb leg/Top round of lamb||1⁄2 Pound, sliced 1/4-inch thick|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Fresh mint||1⁄2 Cup (8 tbs), chopped|
|Chopped garlic||3⁄4 Tablespoon|
|Chopped parsley||1⁄2 Tablespoon|
|Chopped shallot||1⁄2 Tablespoon|
|For bulgur wheat:|
|Olive oil||1 Tablespoon|
|Onion||1 Large, diced|
|Garlic||1 Tablespoon, chopped|
|Cracked bulgur wheat||4 Cup (64 tbs)|
|Defatted chicken stock/Defatted lamb stock||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Fresh rosemary sprig||3|
Combine marinade ingredients until thoroughly mixed.
Add lamb and marinate in refrigerator for 6 hours, turning occasionally.
Heat tablespoon of olive oil in large pan with tight fitting lid.
Add onion and garlic.
Cook over low heat until soft but not brown.
Add wheat and stir to coat each grain.
Add remaining ingredients, bring to boil.
Remove from heat, cover and let stand 10 minutes or more, until all the liquid is absorbed.
Remove lamb from marinade and grill 1 minute on each side.
Divide bulgur wheat among six dinner plates.
Surround with 3-4 small pieces of iamb.
If desired, garnish with grilled vegetables, fresh herbs and pita bread.