You are here

Lamb Tabbouleh Salad

Heart.Foods's picture
Ingredients
  Bulgur 1 Cup (16 tbs), uncooked
  Boiling water 1 1⁄2 Cup (24 tbs)
  Seeded diced tomato 1 Cup (16 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Minced green onions 1⁄2 Cup (8 tbs)
  Minced fresh mint 2 Tablespoon
  Canned garbanzo beans 15 Ounce, drained (1 can, chickpeas)
  Lemon juice 1⁄4 Cup (4 tbs)
  Canned low sodium chicken broth 1⁄4 Cup (4 tbs), undiluted
  Olive oil 2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lean boneless leg of lamb 3⁄4 Pound, cut into 1/2 inch thick slices
  Vegetable cooking spray 1
  Torn romaine lettuce 5 Cup (80 tbs)
Directions

Combine bulgur and water in a large bowl; let stand 1 hour or until bulgur is tender and liquid is absorbed.
Add tomato and next 4 ingredients; stir well.
Combine lemon juice and next 4 ingredients, stirring well.
Place lamb slices on rack of a broiler pan coated with cooking spray.
Brush lamb with 2 tablespoons lemon juice mixture.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or to desired degree of doneness.
Cut lamb into 1/2-inch pieces.
Add remaining lemon juice mixture and lamb to bulgur mixture; toss well.
To serve, place lettuce evenly on 4 salad plates.
Top evenly with bulgur mixture.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Lamb
Interest: 
Healthy
Cook Time: 
75 Minutes

Rate It

Your rating: None
4.08077
Average: 4.1 (13 votes)