Lamb And Radish Tabouli

• 1/2 cup bulgur (cracked wheat)
• 2 tsp ground cumin
• 2 tbsp vegetable or olive oil
• 2 cloves garlic, crushed
• 6 None lamb shoulder chops
• 2 medium tomatoes, finely chopped
• 1 small red onion, finely chopped
• 1/2 cup finely chopped parsley
• 1/3 cup finely chopped mint
• 8 small red radishes, scrubbed and thinly sliced
• 2 tsp finely grated lemon peel
• 2 tbsp lemon juice
• None None Store-bought hummus, wrap bread, to serve

1. Place bulgur in a large bowl; cover with water. Let stand 1 hour, or until softened. Drain; return bulgur to bowl.
2. Meanwhile, heat a grill pan on medium heat or preheat the grill to medium.
3. Mix cumin, 1 tbsp of the oil and half the garlic in a large bowl. Add lamb and turn to coat. Cook lamb 2-3 mins each side for medium-rare, or until cooked to desired doneness.
4. Transfer lamb to a heatproof plate. Cover with foil; let stand 5 mins. Coarsely chop.
5. Add remaining 1 tbsp oil, remaining garlic, lamb, tomato, onion, herbs, radish, and lemon peel and juice to bulgur. Stir to combine. Serve with hummus and bread.

ground cumin, vegetable, garlic, lamb shoulder chops, tomatoes, red onion, parsley, mint, red radishes, lemon peel, lemon juice, bread

Taken from recipes-plus.com/api/v2.0/recipes/27470 (may not work)