Crispy Lamb & Pea Tabbouleh Recipe

Introduction

This crispy lamb and pea tabbouleh is a fresh twist on a classic Middle Eastern salad. Combining tender, leftover lamb with vibrant herbs, peas, and pomegranate seeds creates a flavorful and colorful dish that’s perfect for a light lunch or dinner.

Ingredients

• 120g dried bulgur
• 4 tbsp olive oil
• 1 lemon, juiced
• Small handful of parsley, roughly chopped
• Small handful of mint sprigs, leaves picked and finely chopped
• 200g frozen peas
• 150g leftover traybake lamb kebab, roughly chopped
• 4 spring onions, finely sliced
• 2 roasted red peppers, finely chopped
• 30g pomegranate seeds, to serve

Instructions

1. Step 1: Cook the bulgur according to the package instructions. Once cooked, drain it and rinse under cold water to cool. Set aside to cool slightly.
2. Step 2: In a large bowl, mix 3 tablespoons of olive oil with the lemon juice, parsley, and mint. Stir in the cooled bulgur and season with salt and pepper to taste.
3. Step 3: Heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the frozen peas and leftover lamb and fry for 5-6 minutes until the lamb is crispy and the peas start to pop.
4. Step 4: Stir in the spring onions and roasted red peppers and cook for 1 more minute. Remove the pan from the heat.
5. Step 5: Fold the lamb and pea mixture into the bulgur salad. Scatter pomegranate seeds on top before serving for a fresh burst of sweetness.

Tips & Variations

• Use fresh peas instead of frozen for a sweeter flavor when in season.
• Swap leftover lamb for grilled chicken or beef to suit your preference.
• Add a pinch of ground cumin or sumac to the bulgur for an extra layer of flavor.
• If you like a bit of heat, mix in some finely chopped chili or a dash of chili flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the lamb and pea mixture separately in a pan to retain crispiness before combining again with the bulgur. The salad can also be served cold, making it great for meal prep.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes! Simply omit the lamb and increase the amount of peas or add roasted chickpeas for protein.

Is bulgur easy to substitute?

Yes, you can use quinoa or couscous as alternatives, but cooking times and liquid amounts will differ, so follow package instructions accordingly.

Crispy Lamb & Pea Tabbouleh Recipe

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★★★★★

4.6 from 86 reviews

• Author: Cleo
• Total Time: 22 minutes
• Yield: 4 servings 1x

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Description

A vibrant and flavorful Crispy Lamb and Pea Tabbouleh that combines tender, crispy lamb with fresh herbs, bulgur, and sweet peas, all tossed in a zesty lemon and olive oil dressing, perfect for a light yet satisfying meal.

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Ingredients

Scale 1x2x3x

Grains & Pulses

• 120g dried bulgur

Oils & Dressings

• 4 tbsp olive oil
• 1 lemon, juiced

Herbs & Vegetables

• Small handful of parsley, roughly chopped
• Small handful of mint sprigs, leaves picked and finely chopped
• 200g frozen peas
• 4 spring onions, finely sliced
• 2 roasted red peppers, finely chopped

Proteins

• 150g leftover traybake lamb kebab, roughly chopped

Garnish

• 30g pomegranate seeds, to serve

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Instructions

1. Prepare bulgur: Cook the bulgur according to the package instructions. Once cooked, drain and rinse it under cold water to cool it down and stop the cooking process. Set it aside to cool slightly.
2. Make dressing and mix: In a large bowl, combine 3 tablespoons of olive oil, the lemon juice, chopped parsley, and chopped mint. Stir in the cooled bulgur and season with salt and pepper to taste.
3. Cook lamb and peas: Heat the remaining 1 tablespoon of olive oil in a frying pan over medium-high heat. Add frozen peas and roughly chopped leftover lamb to the pan. Fry for 5-6 minutes, stirring occasionally until the lamb is crispy and the peas start popping.
4. Add vegetables: Mix in the finely sliced spring onions and chopped roasted red peppers. Cook for an additional 1 minute and then remove the pan from the heat.
5. Combine and serve: Stir the cooked lamb and peas mixture into the bulgur and herb salad. Scatter pomegranate seeds over the top for a fresh, sweet finish before serving.

Notes

• Using leftover lamb kebab adds great flavor and reduces waste.
• Ensure the bulgur is well rinsed and cooled to prevent clumping.
• The pomegranate seeds add a sweet crunch that contrasts nicely with the savory lamb.
• This dish can be served warm or at room temperature, making it versatile for different occasions.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Keywords: lamb tabbouleh, crispy lamb, pea tabbouleh, Middle Eastern salad, bulgur salad, leftover lamb recipe, healthy lamb recipes