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Tabbouleh and Lamb Salad

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Salad
Recipe Preparation Level: easy

    Middle Eastern Tabbouleh And Lamb Salad

    Recipe By :
    Serving Size : 20 Preparation Time :0:00
    Categories : Large Quantity Meat, Lamb
    Salad

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups Bulgur -- (1-lb box)
    6 cups boiling water

    6 large tomatoes -- seeded, chopped
    3 cups chopped fresh parsley
    3 bunches green onions -- chopped
    1 1/2 cups fresh lemon juice
    3/4 cup chopped fresh mint
    3/4 cup olive oil
    3 pounds round bone shoulder lamb chops
    Olive oil
    Fresh lemon juice
    2 Large Head romaine lettuce -- leaves separated, hearts left intact

    Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well.
    Transfer to clean large bowl.

    Mix tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into
    bulgur. Season to taste with salt and pepper.

    Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and
    pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool.
    Cut lamb into 1/3-inch squares; discard bones. Stir lamb into salad. (Can be prepared 1 day
    ahead. Cover and refrigerate.)

    Line large bowl with romaine leaves. Fill with salad.

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