Free Recipe Middle Eastern Tabbouleh and Lamb Salad
Recipe Type: T Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 20
Ingredients for Middle Eastern Tabbouleh and Lamb Salad Recipe
3 c Bulgur — 1 pound box
6 c Boiling Water
32 oz Garbanzo Beans — drained
And rinsed
6 lg Tomatoes — seeded and
Chopped
3 c Fresh Parsley — chopped
3 bn Green Onions — chopped
1-1/2 c Lemon Juice — freshly
Squeezed
3/4 c Fresh Mint — chopped
3/4 c Olive Oil
3 lb Round Bone Shoulder Lamb
Chops
Olive Oil
Fresh Lemon Juice
2 lg Heads Romaine Lettuce —
Leaves separated,
Hearts left intact
Middle Eastern Tabbouleh and Lamb Salad Preparation
Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl. Mix garbanzo beans, tomatoes, parsely, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper. Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb in salad. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve. Recipe By : Bon Appetit June 1994, pg. 44 From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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