Lightly Spiced Lamb with zingy tabbouleh salad
500g Scotch Lamb PGI loin or neck fillets, trimmed of obvious fat and sinew
1 tsp cumin seeds and 1 tsp coriander seeds crushed in a mortar and pestle
A little light olive oil
150g bulgur wheat
6 cherry tomatoes, thinly sliced
½ of a cucumber or 2 small cucumbers, cut in small dice
Large handful of tender flat leaf parsley, roughly chopped
4 spring onions, finely sliced, green tops as well
Zest and juice of 1 lemon
1-2 tbsp good olive oil
6 tbsp thick Greek style yogurt
1 garlic clove, finely grated
¼ of a cucumber or 1 small Turkish cucumber, unpeeled and coarsely grated
1 tbsp chopped chives
Salt and pepper
- Rub the lamb with the crushed spices, olive oil and salt and set aside while you prepare the tabbouleh.
- Prepare the bulgur wheat according to the pack instructions and allow to cool.
- Mix together all the tabbouleh ingredients and add to the bulgur once it’s cool.
- Mix the yoghurt, garlic, cucumber and chives together and season to taste. Put into a bowl and chill until ready to serve.
- Place a frying pan over a medium/high heat and fry, turning regularly until nice and brown but still pink in the middle, around 4 minutes in total each side. It should still feel soft in the middle when pressed with your finger and not too springy.
- Remove to a board and cover loosely with foil to let the meat relax before slicing.
Serve each person a portion of the tabbouleh topped with the sliced lamb, and hand round the yogurt separately.