Lemon and oregano lamb

Name: Lemon and oregano lamb
Cook time: 20 min
Yield: 4

with artichoke bulgur and feta yoghurt

Ready in around 20 mins

RECIPE FACT:

Did you know, Marilyn Monroe was named “Artichoke Queen” in Castroville, California in 1947.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE BULGUR:

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Add the bulgur wheat, season with salt and cook for 8-10 mins. Drain well into a colander and allow to cool.
2. TO COOK THE VEGETABLES:

Peel the red onions and slice into ½ cm slices. Cut the artichokes into quarters. Finely chop the curly parsley discarding the stalks. Spray a non-stick frying with oil and place over a medium-high heat. Once hot add the onion and cook for 2-3 mins stirring regularly. Add the artichokes to the pan and cook for a further 2-3 mins. Remove the vegetables into a salad bowl, add the parsley and season with salt. Just before serving
3. TO COOK THE OREGANO AND LEMON LAMB:

Wipe out the pan, respray with oil and place back over a medium heat. Once hot add the oregano and lemon seasoned lamb rump, season with salt and cook 4-5 mins on each side for medium rare – a little longer for well done, adjusting the heat if needed. Allow to rest for 2-3 mins before slicing.
TO SERVE:

Spoon artichoke bulgur into bowls, top with oregano and lemon sliced lamb, dollop with feta yoghurt and sprinkle over toasted almonds.