Name: Lebanese lamb wraps with tabouli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup (80g) burghul; boiling water, to cover; 1 large tomato, diced; 2 green onions (shallots), finely chopped; 1 cup parsley, chopped; 1 cup mint, chopped; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon lemon juice; 2 300g lamb sirloins (backstrap); 2 tablespoon sumac; pita bread, to serve; hummus, to serve

Lebanese lamb wraps with tabouli

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1/2 cup (80g) burghul

boiling water, to cover

1 large tomato, diced

2 green onions (shallots), finely chopped

1 cup parsley, chopped

1 cup mint, chopped

1/4 cup (60ml) extra virgin olive oil

2 tablespoon lemon juice

2 300g lamb sirloins (backstrap)

2 tablespoon sumac

pita bread, to serve

hummus, to serve

Method

1.To make tabouli, cover burghul with boiling water and stand for 10 minutes. Drain and rinse with cold water. Drain again. Wrap burghul in a clean tea towel and wring out to dry.

2.Place burghul in a bowl with tomato, green onions, parsley, mint, olive oil and lemon juice. Season to taste and toss to combine.

3.Preheat barbecue on high. Sprinkle lamb with sumac and cook for 2-3 minutes each side. Set aside to rest for 5 minutes then thinly slice.

4.Arrange lamb and pita bread on a platter. Place hummus and tabouli in bowls and encourage guests to serve themselves.

Once cooked, cover lamb loosely with aluminium foil to keep warm while it rests for 5 minutes or so.
Note

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Ingredients

Method

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