Lamb with tabouleh salad and yoghurt

Allergen – Contains gluten, dairy.
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lamb and tabouleh salad served on top of pita bread
g Best choice NF Nut free EF Egg free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Place Burghul in stainless steel bowl and cover with boiling water. Soak for 15 minutes, drain and squeeze out any excess water and return to bowl.
  2. Coat lamb leg with Sumac. Heat ½ teaspoon of the olive oil in pan on high heat. Add lamb and brown for 2-3 minutes per side, remove from pan, put into roasting dish and cook until internal temp. Is 65°c. remove from oven wrap and rest in warm place.
  3. Add cucumber, tomatoes and herbs to bowl containing burghul, add lemon juice and remaining olive oil and mix well
  4. Place rocket on base of container/plate top with Tabouleh mix.
  5. Cut lamb into strips and place warm lamb on top of tabouleh, top with yoghurt, serve.