Middle Eastern Tabbouleh and Lamb Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 20
- olive oil
- 3/4 cup olive oil
- fresh lemon juice
- 6 cups boiling water
- Carbohydrate 53 g(18%)
- Cholesterol 52 mg(17%)
- Fat 40 g(62%)
- Fiber 12 g(46%)
- Protein 24 g(48%)
- Saturated Fat 13 g(63%)
- Sodium 73 mg(3%)
- Calories 654
Preparation Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl. Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper. 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.) Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.
Preparation Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl. Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper. 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.) Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.
