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Scotch Lamb with Tabbouleh Salad

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This lightly spiced Scotch Lamb with a zingy tabbouleh salad is a fresh, healthy and summery dish everyone will love.

How to cook & Ingredients

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

  • Rub the lamb with the crushed spices, olive oil and salt and set aside while you prepare the tabbouleh.

    1
  • Prepare the bulgur wheat according to the pack instructions and allow to cool.

    2
  • Mix together all the tabbouleh ingredients and add to the bulgur once it’s cool.

    3
  • Mix the yoghurt, garlic, cucumber and chives together and season to taste. Put into a bowl and chill until ready to serve.

    4
  • 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.

    5
  • Remove to a board and cover loosely with foil to let the meat relax before slicing.

    6
  • Serve each person a portion of the tabbouleh topped with the sliced lamb, and hand round the yogurt separately.

    7

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Serving Suggestion

Serve each person a portion of the tabbouleh topped with the sliced lamb, and hand round the yogurt separately.

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