Middle Eastern Tabbouleh and Lamb Salad

Title:
Middle Eastern Tabbouleh and Lamb Salad

Yield:
20 Servings

Categories:
Tomatoes,
Ethnic,
Meats




Ingredients:





     3 c  Bulgur -- 1 pound box


     6 c  Boiling Water


    32 oz Garbanzo Beans -- drained


          And rinsed


     6 lg Tomatoes -- seeded and


          Chopped


     3 c  Fresh Parsley -- chopped


     3 bn Green Onions -- chopped


 1 1/2 c  Lemon Juice -- freshly


          Squeezed


   3/4 c  Fresh Mint -- chopped


   3/4 c  Olive Oil


     3 lb Round Bone Shoulder Lamb


          Chops


          Olive Oil


          Fresh Lemon Juice


     2 lg Heads Romaine Lettuce --


          Leaves separated,


          Hearts left intact






 Place bulgur in large bowl.  Add 6 cups boiling water. Let stand 1 hour.


 Drain well.  Transfer to clean large bowl. Mix garbanzo beans, tomatoes,


 parsely, green onions, lemon juice, mint and 3/4 cup oil into bulgur.


 Season to taste with salt and pepper. Preheat broiler. Brush lamb on both


 sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until


 medium-rare, about 5 minutes per side.  Transfer to platter and cool.  Cut


 lamb into 1/3-inch squares; discard bones. Stir lamb in salad. (Can be


 prepared 1 day ahead. Cover and refrigerate.) Line large bowl with romaine


 leaves.  Fill with salad.  Place romaine hearts in center of salad and


 serve. Recipe By


 : Bon Appetit  June 1994, pg. 44 From: Western Mexican Cookbook


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip