This great Middle Eastern dish is perfect for Easter, Father's Day, or a summer dinner.

Ingredients

• MARINADE FOR LAMB
• 1/4 cup olive oil
• 2 tbsp. lemon juice
• 1/2 cup fresh mint, chopped
• 1/2 tbsp. chopped garlic
• 1/2 tbsp. chopped parsley
• 1/2 tbsp. chopped shallot
• Salt and pepper
• 1/2 lb. boneless top round or leg of lamb, sliced 1/4 inch thick

• CRACKED BULGUR WHEAT
• 1 tbsp. olive oil
• 1 large onion, diced
• 1 tbsp. garlic, chopped
• 4 cups cracked bulgur wheat
• 2 cups lamb or chicken stock, defatted
• 2 cups water
• 3 sprigs fresh rosemary
• 2 sprigs fresh sage

Instructions

1. To marinate lamb, combine all ingredients except lamb. Add lamb and let sit in the refrigerator for 6 hours, turning occasionally.

2. To make bulgur wheat, heat olive oil in a large pot with a tight fitting lid. Add the onion and garlic and cook over low heat until the onion is soft but not browned. Add wheat and stir to coat each grain. Add remaining ingredients, bring to a boil, remove from heat, cover and let stand 10 minutes or more until all the liquid is absorbed. Set aside. Leftover wheat can be refrigerated and served cold as a salad or side dish.

3. To cook meat, heat a grill or skillet. Remove lamb from marinade and grill 2 minutes on each side. Do not overcook. Place bulgur wheat in center of plate. Surround with 3 or 4 small pieces of lamb. If desired, garnish with grilled vegetables marinated in lamb marinade, sprigs of fresh herbs and pita bread. Makes 4 to 6 servings.

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Find more about:

• Chicken Broth |
• Cracked Bulgur Wheat |
• Easter |
• Entrees |
• Father's Day |
• Grilling |
• Lamb |
• Lamb Stock |
• Lemon Juice |
• Mediterranean |
• Middle Eastern |
• Onions |
• Shallots |
• Summer

Related Categories:

• Main Courses |
• Father's Day Recipes |
• Summer Dinners |
• Grilling Ideas |
• Middle Eastern & Mediterranean Recipes