Wednesday, June 2, 2010

Lamb Shoulder and Fried Chickpea on Warm Bulgur Wheat Salad

  • lamb shoulder chop x 2
  • bulgur x 1.25 cup
  • crushed tomato x 1.25 cup
  • water x 1.75 cups
  • shallot x 2 small
  • slivered almonds x 1/4 cup
  • cherry tomato x 1 handful, quartered
  • cilantro x lots
  • chickpea x 1/2 can (or more)
  • zest and juice of 1/2 lemon
  • turmeric x 1.5 tsp
  • salt, pepper, smoked paprika, olive oil
In a medium size pot, fry chopped shallots in a generous amount of olive oil. Season with salt, pepper and turmeric. After 2-3 minutes, add crushed tomato, season with salt and pepper, bring to boil and simmer for 5 minutes. Add water and bulgur and let cook for 20 minutes. Add fresh chopped cilantro, slivered almonds, lemon zest, juice and cherry tomatoes. Taste and add seasoning if needed. In a separate pan, fry chickpeas in olive oil for 5 minutes, season with salt, pepper and smoked paprika and serve on top of the bulgur.
Preheat the oven to 325 F. Season the lamb with salt and lots of pepper. Place a heavy skillet on medium heat and cook the lamb, 2 minutes on each side. Transfer to the oven and continue cooking for 5 more minutes. Let the lamb rest and then serve on top of the bulgur and chickpeas.

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