Mediterranean spiced lamb
Ready in around 25 mins
- Energy: 2303kj (550Kcal)
- Protein: 32g
- Carbohydrate: 38g
- Fat: 21g
- Contains: Sesame, Gluten, Tree Nuts
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.
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.
- 1 pack of Mediterranean spiced lamb strips
- 1 bag of steamed pumpkin
- 1 pot of babaganoush
- 1 sachet of bulgur wheat
- 1 pot of orange dressing
- 1 sachet of toasted pinenuts and golden raisins
- 1 bag of baby spinach
- 1 bag of carrot batons