Mediterranean spiced lamb

Name: Mediterranean spiced lamb
Cook time: 25 min
Yield: 1

with caramelised vegetable tabbouleh and babaganoush

Ready in around 25 mins

RECIPE FACT:

Orange vegetables like the ones in this meal are rich in vitamin C and help improve immune function.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO COOK THE BULGUR:

Pour boiling water from the kettle into a pot, season with salt, add the bulgur wheat and bring to the boil over a high heat. Cook for 8-10 mins, drain well into a sieve.
2. TO COOK THE VEGETABLES:

Line an oven tray with baking paper and empty the carrot batons onto the tray with the steamed pumpkin. Spray with oil, season with salt and place in the pre-heated oven for 20-25 mins until vegetables are cooked through and starting to caramalise.
3. TO COOK THE LAMB:

Spray oil onto a non-stick frying pan and place over a high heat. Once the pan is very hot add the Turkish spiced lamb strips and cook for 30-60 secs. Don’t cook any longer as this will make the lamb tough. Season with salt to taste.
4. TO ASSEMBLE THE CARMELISED VEGETABLE TABBOULEH:

Place roasted vegetables in a salad bowl, with the bulgur wheat and the baby spinach. Pour in the orange dressing, season with salt and pepper to taste and toss to combine.
TO SERVE:

Arrange winter vegetables onto a plate. Open the babaganoush and stir with a spoon. Spread onto plates and top with Turkish lamb. Lastly, sprinkle over toasted pinenuts and golden raisins.