Grilled Lamb with Buckwheat & Pine-Nut Tabouli

12 Ingredients

Number of servings

4

Tabouli

1 Lebanese cucumber, diced
1/4 cup mint, roughly chopped
1/4 cup continental parsley, roughly chopped
4 green shallots, thinly sliced
3 large vine-ripened tomatoes, deceeded and diced
1/2teaspoons ground cinnamon
1 cup buckwheat
1/4 cup pine nuts, toasted

2 lemon, 1/4 cup of juice, 1 cut into wedges (wedges to serve)
1/4 cup olive oil
2 cloves garlic, crushed
8 lamb cutlets, french trimmed

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Place half the lemon juice, half the oil and the garlic in a shallow ceramic dish. Add the lamb, turn to coat, cover and set aside to marinate for 30 minutes.

Step 2 of 3

Meanwhile, to make tabouli, rinse buckwheat under cold running water. Place buckwheat and 3 cups of boiling water in a saucepan and bring to the boil. Cover, reduce heat to low and simmer for 20 minutes or until just tender. Rinse under cold running water and drain well. Place in a large bowl. Add tomato, cucumber, herbs, shallots, pine nuts, cinnamon, the remaining lemon juice and olive oil into a bowl. Season. Toss to combine.

Step 3 of 3

Preheat grill pan on high. Cook cutlets for 2 minutes each side, or until cooked to your liking. Serve lamb with tabouli and a lemon wedge.