Shawarma lamb salad
Hearty Turkish feast
Serves
6 - 8
Prep Time
20 mins
Cook Time
40 mins
This delicious Mediterranean salad is packed to the brim with nuanced flavours and hearty ingredients. Boneless lamb leg is covered in delicious spices and then barbecued for an easy summer dinner.
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ShareIngredients
1kg Quality Mark butterflied boneless lamb legs
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp ground coriander
1 1/2 tsp ground turmeric
1/2 tsp ground ginger
2 tsp smoked paprika
1 tsp kosher salt
3 Tbsp olive oil
3 cups cooked bulgur wheati
4 large, ripe tomatoes
1 Lebanese cucumber
peeled and cut into ribbons1/2 red onion
very thinly sliced1/2 cup flat-leaf parsley
1/2 cup fresh mint
1/2 preserved lemon i
skin only1 Tbsp lemon juice
1/3 cup flat-leaf parsley
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
1 tsp salt and pepper
Method
Put all the spice rub ingredients in a bowl and mix together until well combined.
Place the lamb in a dish and rub all over with the spice mix.
Refrigerate for 2-3 hours or ideally overnight. (Be sure to remove the lamb from the fridge an hour or so before cooking so that it can come up to room temperature.)
Preheat your BBQ to a medium heat and cook the lamb for 25-30 minutes until medium.
Remove and allow to rest before slicing.
Put all the dressing ingredients in a small food processor and blitz until well combined and an emulsion has formed. Season to taste and set aside.
In a large bowl, combine the bulghur wheat, diced tomatoes, half the chopped parsley and mint, and the dressing (reserving 3 tablespoons) and toss together.
Spoon this mixture evenly over your serving platter, then scatter over the sliced red onion and cucumber ribbons.
Place the sliced lamb on top of the salad and garnish with the remaining herbs and reserved dressing.
Nutrition Information per Serving (399g)
This nutrition analysis is based on 8 serves.
