Welsh lamb in hay with tabbouleh salad Archive
Tender lamb chops are home-smoked and served with a bulgur wheat salad packed with fruits, nuts and herbs.
Ingredients
- few handfuls of hay
- 50ml/2fl oz vegetable oil
- 4 sprigs rosemary
- 1 garlic bulb, cut in half horizontally
- 2 racks of lamb, cut into chops (to make 14-16 chops)
- salt and black pepper
- knob of butter
- 250g/9oz bulgur wheat, soaked in cold water for 3-4 hours
- 1-2 tbsp harissa paste
- 100g/3½oz shelled almonds
- 4 apricots, stone removed and chopped
- 100g/3½oz shelled pistachios
- 1 large bunch fresh mint, chopped
- 1 large bunch fresh flatleaf parsley, chopped
- 1 pomegranate, seeds removed
- 1 lemon, juice only
- 50ml/2fl oz olive oil
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