Spiced Lamb Loin Fillets with Tabbouleh
Easy tender lamb and tabbouleh
2 - 3
Serves
25 mins
Prep Time
30 mins
Cook Time
Spice up your lamb with a side of tasty tabbouleh - this Middle Eastern feast is adventurous and delicious. The herbed tabbouleh is bright and vibrant, the perfect backdrop for the spiced lamb loin fillets. This also works beautifully with lamb legs steaks as well.
This recipe is courtesy of Silver Fern Farms.
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High Protein
High Iron
Dairy Free
Ingredients
For the lamb
1 pack (340g) Silver Fern Farms Lamb Loin Fillets
i
2 tsp ground sumac
i
½ tsp ground cumin
a pinch smoked paprika
2 Tbsp pomegranate molasses
olive oil
salt
black pepper
for the tabbouleh
⅓ cup bulgur wheat
½ tomato
finely diced
½ red onion
finely diced
2 cups parsley
finely chopped
6 Tbsp fresh mint
finely chopped
juice of 1 lemon
olive oil
salt
black pepper
Method
For the lamb and tabbouleh
1
To make the tabbouleh, soak the bulgur wheat in boiling water for 20 mins, rinse with cold water, then drain well. Combine the bulgur wheat with the remaining tabbouleh ingredients and chill until serving.
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2
Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins.
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3
Rub the lamb with sumac, cumin, paprika, pomegranate molasses, salt and pepper. Coat with olive oil.
4
Bring a fry-pan to medium-high heat, cook the lamb for 5 mins on each side. Remove from pan and allow to rest for 5 mins before slicing across the grain.
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5
Serve sliced lamb with tabbouleh.
Nutrition Information per Serving (285g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1684 kJ (402 kcal)
Protein
29.7g
Total Fat
17.5g
Saturated Fat
3.5g
Carbs
28.7g
Sugars
13.5g
Sodium
412mg
Iron*
7.4mg
* Percentage of recommended daily intake (Aust/NZ)
