Lamb With Tabbouleh
|Bulgur||14 Cup (224 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Lamb||1 Pound, cut into 14 inch cubes|
|Black pepper||1⁄4 Teaspoon|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Ground coriander||1 Dash|
|Chopped tomatoes||1 Cup (16 tbs)|
|Cucumber||1⁄2 , peeled, seeded, and cut into 2 inch sticks|
|Chopped parsley||1 1⁄2 Teaspoon|
|Chopped mint||1 Tablespoon (For Garnish)|
In a small bowl, combine the bulgur and boiling water.
Let stand for 1 hour.
Drain and press out excess water.
In a no-stick skillet, cook the lamb over medium-high heat for 10 minutes or until browned on all sides.
In a large mixing bowl, combine the bulgur, lamb, pepper, scallions, oregano, coriander, tomatoes, cucumbers, and parsley.
Arrange the lettuce on a serving platter.
Place a scoop of the lamb mixture on each leaf.
Garnish with mint, if desired.