Description
This crispy lamb & pea tabbouleh combines juicy, golden-seared lamb with a fresh and vibrant bulgur salad loaded with herbs, peas, and lemon. A hearty twist on a Levantine classic that works as a main or side.
Ingredients
Scale
- 300 grams lamb leg or shoulder, diced
- 3/4 cup bulgur wheat, soaked
- 1 cup frozen peas, thawed
- 1 cup cherry tomatoes, diced
- 1/2 cup cucumber, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Soak bulgur in hot water for 10–15 minutes, then fluff with a fork.
- In a bowl, mix soaked bulgur with peas, tomatoes, cucumber, parsley, mint, and green onions.
- Season diced lamb with garlic, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add lamb and cook for 6–8 minutes until crispy and golden.
- Drizzle lemon juice and remaining olive oil over tabbouleh. Toss to combine.
- Top the tabbouleh with crispy lamb and serve immediately with lemon wedges.
Notes
- Chill tabbouleh slightly before serving for contrast with warm lamb.
- Don’t overcrowd the pan when crisping lamb—work in batches if needed.
- Use fresh herbs for best flavor and brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 55mg