Middle Eastern Tabbouleh and Lamb Salad Recipe

Name: Middle Eastern Tabbouleh and Lamb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (one 1-pound box) bulgur; 6 cups boiling water; 2 15-to 16-ounce cans garbanzo beans (chick-peas), drained, rinsed; 6 large tomatoes, seeded, chopped; 3 cups chopped fresh parsley; 3 bunches green onions, chopped; 1 1/2 cups fresh lemon juice; 3/4 cup chopped fresh mint; 3/4 cup olive oil; 3 pounds round bone shoulder lamb chops; Olive oil; Fresh lemon juice; 2 large heads romaine lettuce, leaves separated, hearts left intact

Servings: persons

3 cups (one 1-pound box) bulgur
6 cups boiling water
2 15-to 16-ounce cans garbanzo beans (chick-peas), drained, rinsed
6 large tomatoes, seeded, chopped
3 cups chopped fresh parsley
3 bunches green onions, chopped
1 1/2 cups fresh lemon juice
3/4 cup chopped fresh mint
3/4 cup olive oil
3 pounds round bone shoulder lamb chops
Olive oil
Fresh lemon juice
2 large heads romaine lettuce, leaves separated, hearts left intact

1
Place bulgur in large bowl.
2
Add 6 cups boiling water.
3
Let stand 1 hour.
4
Drain well.
5
Transfer to clean large bowl.
6
Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur.
7
Season to taste with salt and pepper.
8
Preheat broiler.
9
Brush lamb on both sides with oil and lemon juice.
10
Sprinkle with salt and pepper.
11
Broil until medium-rare, about 5 minutes per side.
12
Transfer to platter and cool.
13
Cut lamb into 1/3-inch squares; discard bones.
14
Stir lamb into salad.
15
(Can be prepared 1 day ahead.
16
Cover and refrigerate.)
17
Line large bowl with romaine leaves.
18
Fill with salad.
19
Place romaine hearts in center of salad and serve.

4799

kcal

Calories

479

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups (one 1-pound box) bulgur, 6 cups boiling water, 2 15-to 16-ounce cans garbanzo beans (chick-peas), drained, rinsed, 6 large tomatoes, seeded, chopped, and more.

Yes, Middle Eastern Tabbouleh and Lamb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Middle Eastern Tabbouleh and Lamb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions