Middle eastern tabbouleh and lamb salad

20 Servings

Ingredients

Quantity Ingredient
3 cups Bulgur -- 1 pound box
6 cups Boiling Water
32 ounces Garbanzo Beans -- drained
And rinsed
6 larges Tomatoes -- seeded and
Chopped
3 cups Fresh Parsley -- chopped
3 bunches Green Onions -- chopped
1½ cup Lemon Juice -- freshly
Squeezed
¾ cup Fresh Mint -- chopped
¾ cup Olive Oil
3 pounds Round Bone Shoulder Lamb
Chops
Olive Oil
Fresh Lemon Juice
2 larges Heads Romaine Lettuce --
Leaves separated,
Hearts left intact

Directions

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 ¾ 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 ⅓-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

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