Moroccan Lamb Rump with Summer Tabbouleh and Tahini Yoghurt Dressing
Ingredients
- 1 1/2 cups bulgur wheat
- 2 tablespoons olive oil
- 1 tablespoon vinegar (e.g. white wine, red wine)
- 1 teaspoon mustard (e.g. Dijon, wholegrain)
- 1 apple
- 2 tomatoes
- 1/2 red onion (optional)
- 1 Lebanese cucumber
- 3 tablespoons mint leaves
- 600g lamb rump steaks (at room temperature)
- 1 tablespoon Moroccan spice mix
- 1/2 cup natural yoghurt
- 1 teaspoon runny honey
- 1 teaspoon tahini
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments