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
How to Make It
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.
Oxmoor House Cooking Light Collection
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