15 minutes
15-20 minutes
4
Ingredients
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
Salt
TABBOULEH
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
YOGHURT DRESSING
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
Cooking Method
Serve each person a portion of the tabbouleh topped with the sliced lamb, and hand round the yogurt separately.