Try this Middle Eastern Tabbouleh and Lamb Salad recipe, or contribute your own.
Suggest a better descriptionPlace bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl. Mix garbanzo beans, tomatoes, parsely, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper. Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb in salad. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve. Recipe By : Bon Appetit June 1994, pg. 44 From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 97 | ||
Calories from Fat: 63 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 27.5mg | 8 % | |
Sodium 23mg | 1 % | |
Potassium 136.9mg | 4 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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