Middle Eastern lamb, tabbouleh and beetroot recipe | Sainsbury`s Magazine

Name: Middle Eastern lamb, tabbouleh and beetroot recipe | Sainsbury`s Magazine
Ingredients: 1.5kg butterflied leg of lamb (from a 1.9kg leg), or 2 x 650g boneless butterflied lamb leg joints, trimmed; 200g natural yogurt; 1½ tbsp ground cumin; ½ tbsp ground coriander; 1 tsp ground cinnamon; ½-1 tsp cayenne; 1 tsp fine sea salt; 1x 500g bunch beetroot, trimmed, peeled and sliced as thinly as possible; 2 tbsp extra-virgin olive oil, plus extra to drizzle; 4 tbsp pomegranate molasses; 150g natural yogurt; 1 garlic clove, crushed; zest and juice of ½ lemon; 2 tbsp chopped dill; ½ tsp sumac (optional); 200g couscous or bulgur wheat; 3 tbsp extra-virgin olive oil, plus extra to serve; 2 preserved lemons; 200g pomegranate seeds; 100g each mint and coriander, leaves picked and roughly chopped; 50g flaked almonds, toasted; lemon wedges, to serve

www.sainsburysmagazine.co.uk

Try our lighter roast lamb next time you host Sunday lunch

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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Ingredients

1.5kg butterflied leg of lamb (from a 1.9kg leg), or 2 x 650g boneless butterflied lamb leg joints, trimmed
200g natural yogurt
1½ tbsp ground cumin
½ tbsp ground coriander
1 tsp ground cinnamon
½-1 tsp cayenne
1 tsp fine sea salt
1x 500g bunch beetroot, trimmed, peeled and sliced as thinly as possible
2 tbsp extra-virgin olive oil, plus extra to drizzle
4 tbsp pomegranate molasses
150g natural yogurt
1 garlic clove, crushed
zest and juice of ½ lemon
2 tbsp chopped dill
½ tsp sumac (optional)
200g couscous or bulgur wheat
3 tbsp extra-virgin olive oil, plus extra to serve
2 preserved lemons
200g pomegranate seeds
100g each mint and coriander, leaves picked and roughly chopped
50g flaked almonds, toasted
lemon wedges, to serve