Moroccan spiced lamb cutlets with tabbouleh
Ingredients
- 2 tsp bulgur wheat, soaked in boiling water for an hour
- 2 spring onions, halved lengthways and finely chopped
- 2 tomatoes, finely chopped
- 30g parsley, roughly chopped
- 30g mint, roughly chopped
- juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- finely grated zest of 1 lemon
- 8 lamb cutlets
- a little vegetable or corn oil, for frying
Instructions
Moroccan-spiced lamb cutlets with tabbouleh serves 4 original recipe by telegraph.co.uk.
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