Ingredients
Citrus tabbouleh
Method
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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