Lebanese Lamb Wraps With Tabbouleh

• 1/2 cup bulgur wheat
• 1 None large tomato, diced
• 2 None shallots, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 None lamb steaks (10 oz each)
• 2 tbsp sumac
• None None pitta bread and hummus, to serve

1. To make tabbouleh, cover bulgur with boiling water and stand for 10 mins. Drain and rinse with cold water. Drain again. Wrap in a clean tea towel and wring out to dry.
2. Place bulgur in a bowl with tomato, shallots, parsley, mint, olive oil and lemon juice. Season to taste and toss to combine.
3. Preheat grill or grill pan on high. Sprinkle lamb with sumac and cook for 2-3 mins each side. Set aside to rest for 5 mins, then thinly slice.
4. Arrange lamb and pitta bread on a platter and serve with tabbouleh and hummus.

bulgur wheat, tomato, shallots, fresh parsley, fresh mint, extra virgin olive oil, lemon juice, lamb, sumac, pitta bread

Taken from recipes-plus.com/api/v2.0/recipes/24659 (may not work)