If you’re craving a dish that’s bursting with fresh, vibrant flavors yet satisfies a hearty appetite, this Crispy Lamb & Pea Tabbouleh Recipe is exactly what you need. Imagine tender, golden-brown lamb pieces nestled atop a zesty tabbouleh made from bright green peas, juicy cherry tomatoes, and fragrant herbs—all brought to life with a lemony zing and an irresistible crunch. This recipe masterfully balances textures and tastes, turning simple ingredients into an unforgettable meal you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Each ingredient in this Crispy Lamb & Pea Tabbouleh Recipe plays a crucial role, making the dish not only delicious but beautifully balanced. The lamb provides a rich, savory depth, while the fresh herbs and vegetables add color, freshness, and that signature tabbouleh bite. Let’s break down these simple yet essential components.
- Lamb leg or shoulder (300 grams): Choose tender cuts diced for even cooking and the perfect crispy edge.
- Bulgur wheat (3/4 cup, soaked): This soaked grain gives the tabbouleh its light, fluffy texture without overpowering other flavors.
- Frozen peas (1 cup, thawed): They add a pop of sweetness and vibrant color, keeping things fresh and fun.
- Cherry tomatoes (1 cup, diced): Juicy bursts of acidity that brighten every bite.
- Cucumber (1/2 cup, finely chopped): Adds a cool, crisp crunch that balances the dish beautifully.
- Fresh parsley (1/2 cup, finely chopped): The classic tabbouleh herb for that unmistakable, herbaceous lift.
- Fresh mint (1/4 cup, finely chopped): A refreshing twist that keeps this recipe lively and aromatic.
- Green onions (2, thinly sliced): They contribute mild, oniony sharpness to add depth.
- Garlic (1 clove, minced): Infuses the lamb with warmth and a subtle kick.
- Olive oil (3 tablespoons): Ensures richness and helps meld all the flavors seamlessly.
- Lemon juice (3 tablespoons): The secret weapon for that bright, zesty finish.
- Salt (1 teaspoon): Enhances every ingredient, bringing all the flavors forward.
- Black pepper (1/2 teaspoon): Adds the perfect touch of spice to round out the seasoning.
How to Make Crispy Lamb & Pea Tabbouleh Recipe
Step 1: Soak and Fluff the Bulgur
Start by soaking your bulgur wheat in hot water for 10 to 15 minutes until it softens beautifully. Once it’s ready, fluff it up gently with a fork—this step is key to getting a light, fluffy base that soaks up all the fresh flavors without turning mushy.
Step 2: Mix the Fresh Veggies and Herbs
Next, combine the softened bulgur with thawed peas, diced cherry tomatoes, finely chopped cucumber, fresh parsley, mint, and thinly sliced green onions. This vibrant mix not only looks stunning but also creates a symphony of textures and taste that makes this tabbouleh stand out.
Step 3: Season the Lamb with Garlic, Salt, and Pepper
Season the diced lamb generously with minced garlic, salt, and black pepper. This step ensures the lamb pieces have that lovely depth of flavor even before they hit the pan, which will perfectly complement the fresh tabbouleh.
Step 4: Crisp the Lamb to Golden Perfection
Heat one tablespoon of olive oil in a skillet over medium-high heat, then add your seasoned lamb. Cook it for 6 to 8 minutes, turning occasionally, until every piece is deliciously crispy and golden on the outside while tender and juicy inside. This crispiness is what makes this Crispy Lamb & Pea Tabbouleh Recipe unforgettable.
Step 5: Dress the Tabbouleh with Lemon and Olive Oil
Drizzle the lemon juice along with the remaining two tablespoons of olive oil over the bulgur and veggie mixture, then toss everything together gently. This bright dressing ties all the elements together, giving the salad a fresh, tangy lift that’s pure magic.
Step 6: Assemble and Serve Immediately
Finally, pile the crispy lamb atop the tabbouleh. Serve straight away with extra lemon wedges on the side for anyone who wants an extra squeeze of that sunny citrus punch. The contrast of hot, crispy meat with the cool, herby, and zesty salad is a combination that will have you hooked from first bite.
How to Serve Crispy Lamb & Pea Tabbouleh Recipe
Garnishes
For garnish, a few sprigs of fresh mint and parsley sprinkled on top can add an aromatic touch that amplifies the herbs already in the tabbouleh. A light dusting of sumac or a sprinkling of toasted pine nuts can also lend texture and a pop of color, making it feel like a dish you’d eagerly display at a dinner party.
Side Dishes
This Crispy Lamb & Pea Tabbouleh Recipe pairs brilliantly with warm pita bread or flatbreads to scoop up all those flavorful bites. For a heartier meal, a side of roasted vegetables or a simple yogurt sauce with cucumber and garlic helps cool the palate and complements the zest and meatiness perfectly.
Creative Ways to Present
If you want to impress, serve the tabbouleh in hollowed-out tomatoes or even mini bell peppers. Another fun idea is to turn it into a vibrant wrap by spooning the mix and crispy lamb into large lettuce leaves for a handheld version that’s fresh and nutritious. Presentation with a drizzle of tahini or a sprinkle of dukkah adds an extra layer of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crispy Lamb & Pea Tabbouleh Recipe in an airtight container in the refrigerator for up to two days. It’s best to keep the lamb and tabbouleh components separate to maintain the lamb’s crisp texture when reheating.
Freezing
While the bulgur salad itself doesn’t freeze well because of its fresh ingredients, you can freeze the cooked lamb separately in a freezer-safe container for up to two months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge.
Reheating
Reheat the lamb gently in a skillet over medium heat to bring back its crispness without drying it out. Meanwhile, serve the tabbouleh cold or at room temperature for optimal freshness and flavor.
FAQs
Can I use other meats instead of lamb?
Absolutely! While lamb gives this recipe its characteristic richness, you can use beef or even chicken if you prefer. Just be sure to cook it until it’s nicely browned and crispy to maintain the satisfying texture.
Is bulgur wheat gluten-free?
Bulgur wheat is not gluten-free since it is made from wheat. If you need a gluten-free alternative, consider substituting it with quinoa or millet, which can offer a similar texture and absorb the flavors nicely.
Can this Crispy Lamb & Pea Tabbouleh Recipe be served warm?
The lamb is best served hot and crispy, while the tabbouleh salad itself shines when served cool or at room temperature. Mixing hot lamb with cold salad creates a lovely contrast that’s part of the dish’s charm.
How do I make sure the lamb gets crispy?
Make sure your pan is hot before adding the lamb and avoid overcrowding the skillet. Cook in batches if needed, giving the lamb space to sear properly. This ensures each piece develops a delicious golden crust.
Can I prepare the tabbouleh in advance?
Yes, you can prepare the tabbouleh portion a few hours ahead and refrigerate it. Just add the lemon juice and olive oil dressing right before serving to keep the herbs vibrant and fresh.
Final Thoughts
This Crispy Lamb & Pea Tabbouleh Recipe truly feels like a celebration of fresh, bright ingredients paired with rich, savory meat. Whether you’re cooking for a casual weeknight or a special gathering, it’s a dish that’s bound to earn compliments and seconds. Dive in and enjoy every bite of this flavorful, textured delight—you won’t regret giving it a try!
Print
Crispy Lamb & Pea Tabbouleh Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4.4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
Description
A fresh and vibrant Crispy Lamb & Pea Tabbouleh featuring tender, golden lamb, mixed bulgur wheat, peas, and a medley of fresh vegetables and herbs, all tossed in a zesty lemon and olive oil dressing. Perfect as a light, flavorful meal or side dish.
Ingredients
Meat
- 300 grams lamb leg or shoulder, diced
Grains and Legumes
- 3/4 cup bulgur wheat, soaked
- 1 cup frozen peas, thawed
Vegetables and Herbs
- 1 cup cherry tomatoes, diced
- 1/2 cup cucumber, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 green onions, thinly sliced
- 1 clove garlic, minced
Seasonings and Dressing
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Soak Bulgur: Soak the bulgur wheat in hot water for 10 to 15 minutes until tender, then fluff it with a fork to separate the grains.
- Mix Tabbouleh Ingredients: In a large bowl, combine the soaked bulgur, thawed peas, diced cherry tomatoes, finely chopped cucumber, parsley, mint, and sliced green onions, mixing gently to distribute evenly.
- Season the Lamb: Season the diced lamb with minced garlic, salt, and black pepper, ensuring the pieces are well coated for flavor.
- Cook the Lamb: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned lamb and cook for 6 to 8 minutes, stirring occasionally until the lamb is crispy and golden brown.
- Dress the Tabbouleh: Drizzle the remaining 2 tablespoons of olive oil and all of the lemon juice over the tabbouleh mixture. Toss everything together to coat the salad evenly with the dressing.
- Assemble and Serve: Top the dressed tabbouleh with the crispy lamb. Serve immediately with lemon wedges on the side for an extra citrusy kick.
Notes
- Soaking bulgur in hot water softens it quickly, no need to cook it on the stove.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the lamb seasoning.
- Use fresh mint and parsley for the brightest flavor but dried herbs can be a substitute in a pinch.
- You can swap lamb for beef or chicken if preferred.
- Serve tabbouleh chilled or at room temperature for best taste.
