Lamb with tabouleh salad and yoghurt

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

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

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
Nutrition Australia and Victoria State Government logos