Lamb cutlets with almond and mint tabbouleh

This kind of dish always feels clean to me; a fresh salad with the tang of almonds, mint and garlic, and the sweetness of lamb. It’s really easy to make, from start to finish, about 20 minutes.

Serves 2

100g (3½oz) bulgar wheat

50g (1¾oz) almonds, roughly chopped

1 clove garlic, crushed

Small bunch fresh mint leaves, chopped

2 plum tomatoes, chopped

1 lemon

Olive oil

4 – 6 lamb cutlets

Place the bulgar wheat in a pan with plenty of water. Bring to the boil and simmer for 2 minutes. Turn off the heat, leave to soak for 8 minutes.

Drain the bulgar wheat well, then stir in the almonds, garlic, mint and tomatoes. Give it a good go with the seasoning, then squeeze over the juice from the lemon.

Brush the lamb cutlets with oil and season them. Grill or fry them for 3 minutes on each side, more if you prefer them well done.

Put the salad on plates, arrange the cutlets on top. Admire for a moment before digging in.






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