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
Scale
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.
