Marinated Lamb With Tabbouleh |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe ages ago and every time I've made it, it's a hit. I'm not Middle Eastern but that is where the recipe originated from. I never converted the measurements, I just eyeballed everything and it turns out perfectly. Ingredients:
lamb marinade |
2 tbsp. fresh mint, coarsely chopped |
1 tbsp. fresh rosemary, gently bruised to release the flavor |
8 fl. oz. or 225ml low-fat plain/natural yogurt |
4 garlic cloves, crushed / minced |
1/2 tsp. pepper |
6 lamb chops, at least 1 inch in thickness |
2 tbsp. lemon juice, freshly squeezed |
tabbouleh |
9oz./250g couscous |
18 fl. oz./500ml boiling water |
2 tbsp. olive oil |
3 tbsp. lemon juice, freshly squeezed not bottled |
1 small to medium onion, chopped finely |
4 tomatoes, seeded and chopped, i use roma |
1 oz./25g fresh coriander, chopped |
*i prefer italian parsley instead of coriander and i use quite a bit. |
2 tbsp. chopped fresh mint |
salt and pepper |
Directions:
1. MARINADE:
2. Combine mint, Rosemary, yogurt, garlic and pepper.
3. Place lamb chops in a glass dish and rub all over with the lemon juice.
4. Pour the marinade over the chops, cover and marinade for 2 - 3 hours.
5. TABOULEH:
6. Put the couscous into a heatproof bowl and pour boiling water over.
7. Allow to sit for 5 minutes.
8. Pour couscous into a sieve.
9. Steam over a pan of barely simmering water for 8 minutes.
10. This completes the cooking process and fluffs it up.
11. Remove from sieve and place in a bowl.
12. Toss in olive oil and lemon juice. Add the chopped onion, tomato and herbs, season with salt and pepper and set aside.
13. LAMB:
14. Cook the lamb over a medium barbecue for 25-30 minutes, turning once. Serve with the tabbouleh.
15. Serves 4 to 6
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