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  2. mother s day lunch

Grilled lamb with burghul salad

Take the stress out of entertaining with one-dish meals like this spring salad & grilled lamb. With a tasty marinade, you can just pop it on the BBQ and voilà. - by Chantal Walsh
  • 10 Mar 2017
Grilled lamb with burghul salad
Cook: 50 Minutes - easy - Serves 6 - dairy-free - egg-free - pregnancy-safe
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Take the stress out of entertaining with one-dish meals like this spring salad & grilled lamb. With a tasty marinade, you can just pop it on the BBQ and voilà.

Ingredients

6- 8 lamb fillets

2 tbsp chopped mint

2 tbsp tapenade

2 garlic cloves, crushed

3 tbsp lemon juice

olive oil

pita bread, to serve

Salad

2 cups burghul wheat or Israeli couscous

12 fresh asparagus spears

¼ cup lemon juice

2 tbsp olive oil

⅔ cup chopped mint or parsley

¼ cup pine nuts, toasted

2 tbsp finely chopped preserved lemon

salt and pepper, to serve

Method

  1. Mix the lamb fillets with mint, tapenade, garlic and lemon juice and marinate 15 minutes or up to 4 hours in the fridge.
  2. Prepare 2 cups burghul wheat or Israeli couscous according to packet instructions. Pour boiling water over 12 sliced asparagus spears or beans, stand 2 minutes, drain, then add to drained burghul or couscous with lemon juice, olive oil, chopped mint or parsley, toasted pine nuts, finely chopped preserved lemon (optional) and salt and pepper to taste.
  3. Prepare 2 cups burghul wheat or Israeli couscous according to packet instructions. Pour boiling water over 12 sliced asparagus spears or beans, stand 2 minutes, drain, then add to drained burghul or couscous with lemon juice, olive oil, chopped mint or parsley, toasted pine nuts, finely chopped preserved lemon (optional) and salt and pepper to taste.

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