Lamb Tabbouleh Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

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

Directions:

1. 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.
2. 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.
3. 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.

By RecipeOfHealth.com