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 caramelised vegetable tabbouleh onto plates. 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