Moroccan lamb with tabbouleh

Enjoy the traditional flavours of North Africa with this lovely Moroccan dish served with bulgar wheat Tabbouleh

What you need:

For the lamb

For the Tabbouleh

• 125g bulgar wheat, cooked according to pack directions
• 250g tomatoes
• 4 spring onions, sliced
• 75g pomegranate seeds
• Small bunch parsley, chopped
• Small bunch mint, chopped
• Juice of 1 lemon
• 2 tbs Extra virgin olive oil
• Schwartz salt and pepper to season
• 1 little gem lettuce

What you do:

1. Pre-heat the grill to medium.
2. Combine the yoghurt, honey and COOK ART seasoning in a bowl. Add the lamb steaks and coat thoroughly in the marinade.
3. Place each steak on a grill rack and grill for around 4 minutes on each side until the marinade begins to brown.
4. Combine all the ingredients together in a bowl reserving the gem lettuce. To serve pull of 1 leaf of the gem lettuce and fill with the tabbouleh. Serve with the lamb.

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