|1 1/2 cup||bulgar wheat|
|1 1/2 cup||boiling water|
|4 tbsp||lemon juice|
|4 tbsp||extra virgin olive oil|
|1 cup||fresh parsley — finely chopped|
|1/2 cup||fresh mint — finely chopped|
|1/2 cup||spring onion — finely sliced|
|3 cup||baby tomatoes — quartered|
|1 1/2 cup||cucumber — seeded and cubed|
|salt and black pepper|
|3-4 cup||pulled lamb|
Add the lemon juice, olive oil, garlic, parsley, mint, spring onions, tomatoes, and cucumber and mix well. Season generously with salt & pepper and mix well. Cover and refrigerate until ready to serve.
If you are using leftover pulled lamb, place 3 cups of shreds in a small saucepan along with about 1/2 cup of the cooking liquid (or mutton stock with a pinch of salt). Heat to a simmer and reduce until the liquids have almost evaporated.
Plate the tabbouleh into bowls (best served at room temperature), then place the hot lamb shreds on top. Serve at once with lemon wedges on the side.
Use a smaller cut of lamb like a knuckle, braised in stock and vegetables for 2-3 hours until it falls from the bone for a quick alternative to classic pulled lamb. Pan-fried or flame grilled lamb steak or chops will also do: just slice into thin slivers after frying, add a little stock to the pan and reduce for a little saucy goodness to pour over the slivers
Supported by the Red Meat Industry of SA – Recipes and styling Ilse van der Merwe – The Food Fox and photos by Tash Seccombe.