Lamb Tabbouleh Salad

Oxmoor House
4 (1 1/2-cup) servings.


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1 cup bulgur, uncooked
1 1/2 cups boiling water
1 cup seeded, diced tomato
1/2 cup chopped fresh parsley
1/2 cup minced green onions
2 tablespoons minced fresh mint
1 (15-ounce) can garbanzo beans (chick-peas), drained
1/4 cup lemon juice
1/4 cup canned low-sodium chicken broth, undiluted
2 teaspoons olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
3/4 pound lean boneless leg of lamb, cut into 1/2-inch-thick slices
Vegetable cooking spray
5 cups torn romaine lettuce


Combine bulgur and water in a large bowl; let stand 1 hour or until bulgur is tender and liquid is absorbed. Add tomato and next 4 ingredients; stir well.

Combine lemon juice and next 4 ingredients, stirring well. Place lamb slices on rack of a broiler pan coated with cooking spray. Brush lamb with 2 tablespoons lemon juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or to desired degree of doneness. Cut lamb into 1/2-inch pieces.

Add remaining lemon juice mixture and lamb to bulgur mixture; toss well. To serve, place lettuce evenly on 4 salad plates. Top evenly with bulgur mixture.

Created date

August 2009

Nutritional Information

Calories 409
Caloriesfromfat 21 %
Fat 9.5 g
Satfat 2.2 g
Monofat 4.1 g
Polyfat 1.6 g
Protein 29 g
Carbohydrate 55.5 g
Fiber 0.0 g
Cholesterol 51 mg
Iron 0.0 mg
Sodium 345 mg
Calcium 0.0 mg