Quick & Easy

Sumac lamb roasts with citrus tabbouleh

sumac lamb roasts with citrus tabbouleh


Citrus tabbouleh


1.Combine sumac, oil and garlic in large shallow dish, add lamb and mix well. Cover and refrigerate 3 hours or overnight.
2.Cook lamb, uncovered, on heated oiled barbecue (or grill or char-grill) until browned all over and cooked as desired.
3.To make citrus tabbouleh, place burghul in a small bowl and cover with cold water. Stand 15 minutes; drain.
4.Rinse burghul under cold water, drain and squeeze to remove excess moisture. Combine burghul in medium bowl with remaining ingredients.
5.Serve lamb with yoghurt and citrus tabbouleh.

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