Persian grilled lamb

Name: Persian grilled lamb
Cook time: 25 min
Yield: 2
Cuisine: Tehran, Iran

with roasted cauliflower tabbouleh and tahini dressing

Ready in around 25 mins

RECIPE FACT:

The earliest archaeological findings from Persia date to the Paleolithic era, 100,000 years ago.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210⁰c (fan bake). Bring a pot of salted water to the boil.
1. TO COOK THE BULGUR AND THE CAULIFLOWER:

Line an oven tray with baking paper. Cut the cauliflower in small bite size pieces then place onto the tray. Drizzle with oil and season with the za’atar mix. Cook in the oven for 12-15 mins or until cooked and a little charred on the edges. Add into a salad bowl. Once the water is boiling, add the bulgur wheat and bring back up to the boil then turn the heat to medium and cook for 8-9 mins. Drain into a sieve, allow to cool a slightly then place into the salad bowl.
2. TO COOK THE LAMB STEAKS:

Remove the marinated lamb steaks from their packaging, and season with salt and pepper. Heat a drizzle of oil in a frying pan over a medium-high heat. Once hot, cook the steaks for 2-3 mins each side for medium rare - a little longer for well done. Remove from the pan, cover and rest a few minutes before slicing.
3. TO FINISH THE TABBOULEH:

Peel and grate the carrot and add to the bulgur wheat and cauliflower, drizzle with ½ of the sweet tahini dressing, season with salt and pepper and mix gently. Chop the parsley finely and set aside.
TO SERVE:

Spoon the cauliflower tabbouleh onto plates, top with the sliced lamb drizzling any remaining juices from the pan. Drizzle the remaining sweet tahini dressing and finish with a sprinkle of parsley and the Persian spiced nuts.