Marinated Lamb and Tabbouleh
This marinated lamb is nice enough for a special meal, but really easy to make.In my quest to find new uses for that most middle eastern of ingredients, tahini, the opportunity to combine it with that most middle eastern of meats, grilled lamb was irresistible. I don’t know if anyone in the middle east eats it like this, but there are so many middle eastern flavours here. Late night kebab this is not!
In this recipe, the tahini adds a beautiful counterpoint to the lamb, and the herb-filled tabbouleh ensures the dish is not over-rich. I did a lot of research into tabbouleh, and discovered every region of the middle east makes it differently. This version is heavy on the veg and herbs, whereas the sort you find in UK supermarkets is more like flavoured bulghur wheat.
If you’ve never made marinated lamb before you’re in for a treat. The marinade adds a beautiful flavour, and takes very little effort – just a little planning. If you don’t have much time to make the meal you can marinade the chops that morning or even the night before. Lip smackingly good. You could even take marinated lamb chops to a barbecue. For a bone free meal, try lamb steaks instead. And you can use the rest of the tahini to make hummus!
- 2 tsp runny honey
- 2 tbsp tahini
- 4 tbsp lemon juice
- 4 lamb chops
- 6 oz medium bulgur wheat
- Most of a packet of ripe baby tomatoes
- Most of a bunch of flat-leaved parsley
- Most of a bunch of mint
- 5 long spring onions
- Olive oil and lemon juice to dress
- Make the marinade by mixing the lemon juice, honey and tahini. Rub it into every side of the lamb and leave for the flavours to infuse.
- Boil the kettle. Weigh out the bulgur wheat, and place it in a salad bowl Pour the hot water over to more than cover it, and leave for 15-20 minutes
- Now chop the spring onions herbs and tomatoes. Put the chops on to grill.
- Mix all of the salad ingredients into the bulgur wheat, and add a drizzle of olive oil and lemon juice. Don’t worry too much about the proportions - a little research reveals each region makes tabbouleh differently.
- Turn the lamb chops over when they start to colour, and cook until they’re the same colour all the way through. Pour over some of the juices when you serve, for a lip-smackingly good meal.