Nice lamb dish
Discussion
Normally I switch off Something for the Weekend after about 10 minutes because of Tim Lovejoy's utterly horrible lack of presenting talent (second only to James Martin for sheer rubbishness), but yesterday I caught a nice recipe for lamb served with Tabbouleh so tried it out last night. Have never had Tabbouleh or any other dish involving bulgar wheat before. To be honest, you don't need any of the quantities from the recipe, you will easily judge the right quantity of everything once you put it together.
Anyway, I recommend it. Rather than the lamb steaks recommended in the recipe, I instead popped down to the local farm shop and got a nice cannon (loin, fillet) of spring lamb, slaughtered on Friday and reduced from entire carcas to cannon in front of my eyes. Very impressive to watch!
For the tabbouleh
225g/8oz bulgar wheat, cooked according to packet instructions
1 cucumber, finely chopped
450g/1lb cherry tomatoes, quartered
6 spring onions, finely chopped
2 tbsp chopped parsley
3 lemons, juice only
100ml/3½fl oz olive oil
1 chilli, finely chopped
1 garlic clove, finely chopped
Greek-style yoghurt, to serve
Method
1. Rub the lamb with oil and season well with salt and freshly ground black pepper.
2. Heat a griddle pan until very hot, then add the lamb and griddle for 4-5 minutes on both sides, or until cooked to your liking.
3. For the tabbouleh, place all of the tabbouleh ingredients, except the yoghurt, into a large bowl and stir to combine.
4. To serve, place a generous portion of tabbouleh onto each plate and place a piece of griddled lamb on top.
5. Add a dollop of Greek-style yoghurt to each plate and serve.
http://www.bbc.co.uk/food/recipes/database/lambwit...
Anyway, I recommend it. Rather than the lamb steaks recommended in the recipe, I instead popped down to the local farm shop and got a nice cannon (loin, fillet) of spring lamb, slaughtered on Friday and reduced from entire carcas to cannon in front of my eyes. Very impressive to watch!
For the tabbouleh
225g/8oz bulgar wheat, cooked according to packet instructions
1 cucumber, finely chopped
450g/1lb cherry tomatoes, quartered
6 spring onions, finely chopped
2 tbsp chopped parsley
3 lemons, juice only
100ml/3½fl oz olive oil
1 chilli, finely chopped
1 garlic clove, finely chopped
Greek-style yoghurt, to serve
Method
1. Rub the lamb with oil and season well with salt and freshly ground black pepper.
2. Heat a griddle pan until very hot, then add the lamb and griddle for 4-5 minutes on both sides, or until cooked to your liking.
3. For the tabbouleh, place all of the tabbouleh ingredients, except the yoghurt, into a large bowl and stir to combine.
4. To serve, place a generous portion of tabbouleh onto each plate and place a piece of griddled lamb on top.
5. Add a dollop of Greek-style yoghurt to each plate and serve.
http://www.bbc.co.uk/food/recipes/database/lambwit...
Edited by miniman on Monday 26th May 19:29
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