As you can tell were a big fan of lamb in this household. If you love a bit of a Greek twist then this is one for you as it is full of herby flavours. This ones adapted from the Hairy Dieter’s book, with a few added extras.
Start by marinating two lamb leg steaks in a teaspoon of cumin, a teaspoon of coriander, the juice from half a lemon, and a teaspoon of harrisa along with some seasoning. Leave this to soak up the flavours while you relax and enjoy a glass of wine…
For the tabbolouh, half fill a medium sized pan with boiling water and bring back to the boil. Add 200g of bulgar wheat and a sprinkle of salt and let this summer for 10-15 mins.
Meanwhile, whack the steaks on a medium/high heat in a griddle pan brushed with sunflower oil. I cooked ours for 3 mins-ish each side ‘cos we like them pink.
While these are cooking, chop up a quarter of a cucumber and a handful of baby tomatoes, throw in some thinly sliced red onion along with some chopped fresh herbs (I went with mint and parsley). Give them a good mix and squeeze some lemon juice into the bowl then throw in some crushed garlic for good measure.
Once the bulgar wheat is soft give it a good drain and stir in with the salad ingredients along with seasoning. Likewise, take the lamb off and let it rest for 5 mins before slicing against the grain
If you like tzatsiki then get ready for my special recipe. I could eat it with everything but it goes especially well with these flavours. I used a small tub of greek yoghurt, a handful of finely chopped mint, a quarter of a grated cucumber (salted and squeezed out with kitchen paper), lemon juice, a crushed garlic clove, salt and my secret ingredient – a sprinkle of sugar to take away the tartness.
Serve it all up, along with a sprinkling of pomegranate jewels and some chunks of feta cheese. And there you have it, a well balanced tasty meal full of protein, fats, grains and superfoods (and there’s enough salad leftover for lunch 😋).