Lamb Wraps

• None None FOR THE TABBOULEH
• 1/2 cup chopped mint
• 1/2 cup chopped parsley
• 1/4 cup cracked wheat (bulgur)
• 2 None tomatoes, chopped
• 4 None green onions, chopped
• 1 clove garlic, crushed
• None None Oil, red wine vinegar, to drizzle
• None None FOR THE LAMB
• 1 lb boneless lamb loin
• 2 tsp ground cumin
• 4 large pita bread
• 1 cup prepared tzatziki

1. For the tabbouleh, combine mint and parsley in a large bowl. Soak cracked wheat in 1/4 cup hot water about 20 mins. Fluff with a fork. Add to herbs with tomato, onion and garlic. Season; drizzle with oil and vinegar.
2. Heat a grill pan on high heat or preheat the grill to medium-high. Brush lamb with oil and sprinkle with cumin. Grill lamb 4-5 mins each side. Let stand, covered with foil, 5 mins. Slice thinly.
3. Meanwhile, grill pita bread until warmed through. Top with tabbouleh, lamb and tzatziki.

tabbouleh, mint, parsley, cracked wheat, tomatoes, green onions, clove garlic, oil, lamb, lamb loin, ground cumin, pita bread

Taken from recipes-plus.com/api/v2.0/recipes/30794 (may not work)