Lamb And Cucumber Tabbouleh Pitas

• 8.75 oz frozen tater tots
• 2 oz bulgur wheat
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1/4 cup fresh mint leaves, finely chopped
• 2 None small tomatoes, finely chopped
• 3 None spring onions, thinly sliced
• 2 None Persian cucumbers, peeled, halved lengthwise, seeded, finely chopped
• 1/4 cup lemon juice
• 4 None lamb leg steaks
• 2 tsp ground cumin
• 4 None pitas

1. Preheat oven to 425u0b0F. Place tater tots on a baking tray. Cook for 20 mins, or until golden brown and crisp.
2. Meanwhile, combine bulgur wheat with 1/2 cup boiling water. Let stand for 15 mins, or until soft. Drain. Mix with parsley, mint, tomatoes, onions, cucumbers and lemon juice. Season.
3. Heat a grill pan over high heat. Lightly coat lamb with oil and sprinkle both sides with cumin. Cook for 1-2 mins per side. Set aside, cover with foil and let rest for 5 mins. Cut in half.
4. Toast pitas for 2-3 mins, or until hot. Cut pita bread in half. Fill with lamb and tabbouleh. Serve with tater tots.

tots, bulgur wheat, parsley, fresh mint, tomatoes, spring onions, cucumbers, lemon juice, ground cumin, pitas

Taken from recipes-plus.com/api/v2.0/recipes/27653 (may not work)