Lamb cutlets with almond tabbouleh

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olive magazine

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1. Put the bulgur wheat in a pan with plenty of water, bring to the boil and simmer for 2 minutes then turn off the heat and leave to soak for 8 minutes.
2. Drain well, then stir in the almonds, garlic, mint and tomatoes. Season with salt, pepper and lemon juice. Brush the lamb cutlets with oil, season and grill or fry for 3 minutes on each side or until they are cooked how you like them.

Per serving

716 kcalories, protein 35.8g, carbohydrate 43.6g, fat 45.5 g, saturated fat 16.7g, fibre 2.8g, salt 0.24 g

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• irishcountry-cousin

  06 October 2008

  irishcountry-cousin commented on this recipe

  I made it with couscous as that was what i had in. It has great flavours and is very quick and tasty. It has become a favourite in our house.

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• irishcountry-cousin

  06 October 2008

  irishcountry-cousin rated this recipe

  

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Ingredients

• 100g bulgur wheat (this should be on the same supermarket aisle as couscous)
• 50g flaked almonds , roughly chopped
• 1 garlic clove , crushed
• 2 plum tomatoes , chopped
• 1 bunch of mint , chopped
• 1 lemon , halved
• olive oil
• 4-6 lamb cutlets

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 100g bulgur wheat (this should be on the same supermarket aisle as couscous)
• 50g flaked almonds , roughly chopped
• 1 garlic clove , crushed
• 2 plum tomatoes , chopped
• 1 bunch of mint , chopped
• 1 lemon , halved
• olive oil
• 4-6 lamb cutlets

Per serving

716 kcalories, protein 35.8g, carbohydrate 43.6g, fat 45.5 g, saturated fat 16.7g, fibre 2.8g, salt 0.24 g

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