Update my dinner status, I'm making this tonight.
Servings: 20 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 c Bulgur -- 1 pound box
- 32 oz Garbanzo Beans -- drained
- And rinsed
- 6 lg Tomatoes -- seeded and
- 3 c Fresh Parsley -- chopped
- 3 bn Green Onions -- chopped
- 1 1/2 c Lemon Juice -- freshly
- Squeezed
- 3/4 c Fresh Mint -- chopped
- 3 lb Round Bone Shoulder Lamb
- Chops
- 2 lg Heads Romaine Lettuce --
- Leaves separated,
- Hearts left intact
- Chopped
- Olive Oil
- 3/4 c Olive Oil
- 6 c Boiling Water
- Fresh Lemon Juice
Preparation
Place 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
