Name: Grilled spiced lamb with burghul salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 cup (120g) burghul; 1 tablespoon olive oil; 1 tablespoon ras el hanout; 800 gram lamb backstraps; 1/2 cup (70g) roasted unsalted shelled pistachios, chopped coarsely; 1 red onion (100g), chopped finely; 3/4 cup each loosely packed fresh flat-leaf parsley and mint leaves; 1/3 cup (55g) dried currants; 1 tablespoon finely grated lemon rind; 1 clove garlic, crushed; 1/4 cup (60ml) lemon juice; 2 tablespoon olive oil, extra

Ingredients

3/4 cup (120g) burghul

1 tablespoon olive oil

1 tablespoon ras el hanout

800 gram lamb backstraps

1/2 cup (70g) roasted unsalted shelled pistachios, chopped coarsely

1 red onion (100g), chopped finely

3/4 cup each loosely packed fresh flat-leaf parsley and mint leaves

1/3 cup (55g) dried currants

1 tablespoon finely grated lemon rind

1 clove garlic, crushed

1/4 cup (60ml) lemon juice

2 tablespoon olive oil, extra

Method

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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