Serves: 4
Oven Temp: HighMethod
- In a shallow dish, mix olive oil, garlic, chilli flakes and lemon juice together, add lamb and marinade for 10 minutes.
For the Tabbouleh
- Cook the Bulgar wheat in stock for 10 minutes until tender. Drain and leave in the hot pan with the lid on to steam for a few minutes.
- Remove from the pan to a large bowl, stir in remaining ingredients and season.
For the Tzatziki
- In a small bowl, mix the ingredients together.
To serve
- Heat a large non stick frying pan to hot and fry the lamb for 2 - 3 minutes until cooked.
- Warm the breads and fill with Tabbouleh. Top with lamb and a spoonful of Tzatziki. Serve immediately.
Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks, thinly sliced
- 1 tbsp Olive oil
- 1 Large garlic clove crushed
- A pinch of chilli flakes
- The juice of 1/2 lemon
- 4 Medium flatbreads
For the Tabbouleh
- 150 g Bulgar wheat
- 500 ml Vegetable stock
- 8 Spring onions washed and sliced
- 2 Large beef tomatoes cut in half, seeds removed and flesh chopped
- 1/2 Cucumber cut in half longways, seeds removed and flesh chopped
- 1 tbsp Mint finely chopped
- 1 tbsp Flat leaf parsley finely chopped
- 1 tbsp Olive oil
- The zest and juice of 1 lemon
- Freshly milled salt and pepper
For the Tzatziki
- 4 tbsp Greek natural yoghurt
- 1/2 Cucumber cut in half, seeds removed and flesh grated
- 1 Garlic clove crushed
- 1 tbsp Honey
