Lebanese lamb wraps with tabouli
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
Method
- 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.
- 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.
- Arrange lamb and lebanese bread on a platter. Place hummus and Tabouli in bowls and let everyone serve themselves.
