Greek Lamb

Name: Greek Lamb
Cook time: 20 min
Yield: 2
Cuisine: Filippiada, Greece

with spring tabbouleh, beetroot tzatziki and garlic pita

Ready in around 20 mins

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C and Bring a pot of water to the boil.
1. TO PREPARE THE BULGUR AND PITA:

Trim the ends of the green beans and discard then cut into 1 cm pieces. Place bulgur wheat in the pot of boiling water and bring back to the boil. Once boiling reduce the heat to low but keep the bulgur wheat simmering and cook for 7 mins, stirring a few times. Add the green beans to cook for a further 3 mins then drain into a sieve and spread out on a large plate to cool. Wrap the garlic pita bread in tin foil and place on an oven tray. Warm for 8-10 mins in the oven. Alternatively toast your garlic pita in your toaster. Cut in half before serving.
2. TO MAKE THE SPRING TABBOULEH:

Cut the cherry tomatoes in half. Remove the mint and parsley leaves from their stalk and roughly chop. Mix mint, parsley, cherry tomatoes and rocket in a salad bowl with the cooked bulgur, green beans and 1-2 tbsp of olive oil and season with salt and pepper to taste.
3. TO COOK THE LAMB MINCE:

Heat a large frying pan over a medium-high heat. Add the lamb mince and use a wooden spoon to break up the mince and fry for 4-5 mins until browned. Add the pot of cumin tomato paste and season with salt and pepper and stir to combine and cook for a further 1-2 mins then remove from the heat.
TO SERVE:

Divide spring tabbouleh between plates. Top with cumin lamb. Spoon over beetroot tzatziki. Serve garlic pita bread on the side.