Spiced Lamb Loin Fillets with Tabbouleh
Easy tender lamb and tabbouleh
Serves
2 - 3
Prep Time
25 mins
Cook Time
30 mins
Spice up your lamb with a side of tasty tabbouleh - this Middle Eastern feast is adventurous and delicious. The herbed tabbouleh is bright and vibrant, the perfect backdrop for the spiced lamb loin fillets. This also works beautifully with lamb legs steaks as well.
This recipe is courtesy of Silver Fern Farms.
Print
ShareIngredients
1 pack (340g) Silver Fern Farms Lamb Loin Filletsi
2 tsp ground sumaci
½ tsp ground cumin
a pinch smoked paprika
2 Tbsp pomegranate molasses
olive oil
salt
black pepper
⅓ cup bulgur wheat
½ tomato
finely diced½ red onion
finely diced2 cups parsley
finely chopped6 Tbsp fresh mint
finely choppedjuice of 1 lemon
olive oil
salt
black pepper
Method
To make the tabbouleh, soak the bulgur wheat in boiling water for 20 mins, rinse with cold water, then drain well. Combine the bulgur wheat with the remaining tabbouleh ingredients and chill until serving.
Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Rub the lamb with sumac, cumin, paprika, pomegranate molasses, salt and pepper. Coat with olive oil.
Bring a fry-pan to medium-high heat, cook the lamb for 5 mins on each side. Remove from pan and allow to rest for 5 mins before slicing across the grain.
Serve sliced lamb with tabbouleh.
Nutrition Information per Serving (285g)
This nutrition analysis is based on 3 serves.
