Lamb Tabbouleh Salad
|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|
|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)|
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.