Name: Sumac lamb roasts with citrus tabbouleh
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoon sumac; 2 tablespoon olive oil; 1 clove garlic, crushed; 4 (800g) mini lamb roasts; 200 millilitre yoghurt; Citrus tabbouleh; 1/2 cup (80g) burghul; 1 cup coarsely chopped fresh flat-leaf parsley; 6 (780g) tomatoes, seeded, finely chopped; 2 tablespoon coarsely chopped fresh mint leaves; 2 finely grated lemon rind; 2 tablespoon lemon juice; 2 clove garlic, crushed; 1 teaspoon cracked black pepper

Ingredients

2 tablespoon sumac

2 tablespoon olive oil

1 clove garlic, crushed

4 (800g) mini lamb roasts

200 millilitre yoghurt

Citrus tabbouleh

1/2 cup (80g) burghul

1 cup coarsely chopped fresh flat-leaf parsley

6 (780g) tomatoes, seeded, finely chopped

2 tablespoon coarsely chopped fresh mint leaves

2 finely grated lemon rind

2 tablespoon lemon juice

2 clove garlic, crushed

1 teaspoon cracked black pepper

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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