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Lebanese lamb wraps with tabouli

Lebanese lamb wraps with tabouli
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Lebanese lamb wraps with tabouli

Ingredients

  • 2 x 300g lamb sirloins (backstrap)
  • 2 tablespoons sumac (see tip)
  • Lebanese bread, hummus, to serve
  • Tabouli
  • ½ cup (80) burghul
  • Boiling water, to cover
  • 1 large tomato, diced
  • 2 green onions (shallots), finely chopped
  • 1 cup parsley, chopped
  • 1 cup mint, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons lemon juice
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Method

  1. To make Tabouli, cover burghul with boiling water and stand for 10 minutes. Drain and rinse with cold water. Drain again. Wrap burghul in a clean tea towel and wring out to dry. Place burghul in a bowl with remaining Tabouli ingredients. Season to taste and toss to combine.
  2. Preheat barbecue on high. Sprinkle lamb with sumac and cook for 2-3 minutes each side. Stand lamb for 5 minutes then thinly slice on diagonal.
  3. Arrange lamb and lebanese bread on a platter. Place hummus and Tabouli in bowls and let everyone serve themselves.
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