Lamb Steaks with Tabbouleh Bulgur Wheat

Cooking time: 45 mins

SERVES: 2

Ingredients

- 2 Lamb Steaks
- 1 Garlic clove
- 2 sprigs of Rosemary
- 100g Bulgur Wheat
- 1 Cucumber
- Extra virgin olive oil
- 1 Green chilli
- 2 Tomatoes
- 1/2 Red Onion
- 1 small bunch of Parsley
- 1 small bunch of Mint
- Salt (to taste)
- Cracked Black Pepper (to taste)

Method

- Bring a saucepan of water to the boil, season with salt before adding the bulgur. Simmer for 10 minutes until cooked through, then drain.
- Chop your red onion, cucumber, tomatoes, parsley, mint and green chilli before placing together in a bowl.
- Add the zest & juice of one lemon, a good glug of extra virgin olive oil, and your cooked bulgur; mix well, then set aside.
- Season your lamb steaks heavily with salt & pepper.
- Bring a large frying pan to a medium-high heat. Pour in a little olive oil then start to fry your steaks.
- Add your garlic & rosemary before basting until cooked to your liking. Leave to rest.
- Slice your steak, and drizzle over all the aromatic cooking juices.
- Spoon the bulgur tabbouleh onto a plate, top with your lamb steaks, drizzle over the rest of the cooking juices, and finish with a big dollop of yoghurt, some sprigs of fresh mint, a final glug of extra virgin olive oil… and ENJOY!