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Epicurious

Middle Eastern Tabbouleh and Lamb Salad

2.5

(3)

In this take on a classic salad, we combine bulgur with the usual tomatoes, green onions, parsley and mint, then add garbanzo beans and broiled lamb for a change of pace.

Recipe information

  • Yield

    Serves 20

Ingredients

3 cups (one 1-pound box) bulgur
6 cups boiling water
2 15-to 16-ounce cans garbanzo beans (chick-peas), drained, rinsed
6 large tomatoes, seeded, chopped
3 cups chopped fresh parsley
3 bunches green onions, chopped
1 1/2 cups fresh lemon juice
3/4 cup chopped fresh mint
3/4 cup olive oil
3 pounds round bone shoulder lamb chops
Olive oil
Fresh lemon juice
2 large heads romaine lettuce, leaves separated, hearts left intact

Preparation

  1. Step 1

    Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl.

    Step 2

    Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper.

    Step 3

    Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb into salad. (Can be prepared 1 day ahead. Cover and refrigerate.)

  2. Step 4

    Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.

TagsSaladTabboulehMiddle EasternBulgurRice & GrainsChickpeaBean and LegumeVegetableTomatoParsleyHerbs & SpicesScallionOnionRoot VegetableLemonCitrusFruitMintLamb ChopLambMeatMainDinnerNut FreeDairy FreeEasyWeeknight MealsBroilSummerBon Appétit
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