Quick & Easy

Grilled spiced lamb with burghul salad

A lean and healthy lamb salad with ras el hanout, a North African spice.
Grilled spiced lamb with burghul salad



1.Place burghul in medium bowl, cover with water. Stand 10 minutes; drain. Squeeze out as much excess water as possible.
2.Combine oil, spice and lamb in medium bowl, turn to coat lamb in mixture. Cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb; stand 10 minutes then slice thickly.
3.Combine burghul in medium bowl with remaining ingredients, season to taste.
4.Serve salad topped with sliced lamb and, if you like, yogurt.

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