moroccan lamb with tabbouleh recipe | Schwartz
Delve into the heavenly taste of Moroccan Cuisine with this mouth watering Lamb and Tabbouleh. Try more delicious recipes with Schwartz.
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.schwartz.co.uk.
Ingredients
- For the lamb:
- 125 g (5 oz) Greek yoghurt
- 2 tbsp honey
- 1 tbsp Moroccan
- 4 lamb leg steaks
- For the tabbouleh:
- 125 g (5 oz) bulgar wheat, cooked according to pack directions, drained
- 250 g (9 oz) tomatoes, roughly chopped
- 4 spring onions, sliced
- 75 (3 oz) pomegranate seeds
- Schwartz Parsley and Mint to taste
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 1 little gem lettuce
- Schwartz Sea Salt and Black Pepper to season
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