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Cumin-spiced lamb on tabbouleh

Name: Cumin-spiced lamb on tabbouleh
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (160g) burghul (cracked wheat) (see note); 2 teaspoons ground cumin; Olive oil spray; 2 x 250g lamb backstraps, trimmed; 2 tomatoes, seeds removed, chopped; 1 Lebanese cucumber, chopped; 4 spring onions, finely chopped; 1 cup chopped flat-leaf parsley; 1 tablespoon extra virgin olive oil; Juice of 1/2 lemon; 1 garlic clove, crushed; 1/3 cup (95g) low-fat tzatziki (see note)

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Lighten up with these healthy, fresh flavours that are ready in a flash.

1 cup (160g) burghul (cracked wheat) (see note)
2 teaspoons ground cumin
Olive oil spray
2 x 250g lamb backstraps, trimmed
2 tomatoes, seeds removed, chopped
1 Lebanese cucumber, chopped
4 spring onions, finely chopped
1 cup chopped flat-leaf parsley
1 tablespoon extra virgin olive oil
Juice of 1/2 lemon
1 garlic clove, crushed
1/3 cup (95g) low-fat tzatziki (see note)

Method

1.

Toast burghul in a large, dry frypan over medium heat for 2-3 minutes, stirring occasionally. Transfer to a bowl and cover with boiling water by about 5cm. Soak for 10 minutes, then drain excess water.
2.

Meanwhile, combine cumin with a little salt and pepper on a plate. Spray lamb with oil and coat in cumin mixture.
3.

Heat a pan over medium-high heat and cook lamb for 3-4 minutes each side until browned but still pink in the centre (or until done to your liking). Wrap loosely in foil and rest while you finish the tabbouleh.
4.

Stir the tomato, cucumber, onion and parsley into the burghul. Whisk together oil, lemon juice and garlic, stir through burghul, then season to taste.
5.

Thinly slice the lamb and serve with the tabbouleh and tzatziki.