Make it Scotch

Scotch Lamb with Tabbouleh Salad

  • Prep 15 mins
  • Cook 15-20 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Rub the lamb with the crushed spices, olive oil and salt and set aside while you prepare the tabbouleh.
  • 2
    Prepare the bulgur wheat according to the pack instructions and allow to cool.
  • 3
    Mix together all the tabbouleh ingredients and add to the bulgur once it’s cool.
  • 4
    Mix the yoghurt, garlic, cucumber and chives together and season to taste. Put into a bowl and chill until ready to serve.
  • 5
    Place a frying pan over a medium/high heat and fry the lamb, turning regularly until nice and brown but still pink in the middle, around 4 minutes in total each side. It should still feel soft in the middle when pressed with your finger and not too springy.
  • 6
    Remove to a board and cover loosely with foil to let the meat relax before slicing.
  • 7
    Serve each person a portion of the tabbouleh topped with the sliced lamb, and hand round the yogurt separately.
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