Morrocan lamb fillets with herb and capsicum bulghur
Kim Terakes and Jamie Malcolm
INGREDIENTS
8 lamb fillets
2 cloves garlic, crushed
2 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground cinnamon
6 mint leaves and 12 coriander leaves, very finely chopped
salt and pepper
Bulghur
100 grams bulghur
1 medium red capsicum cut into 2-3 cm strips
½ yellow capsicum, cut into 2-3 cm strips
2 tablespoons each chopped mint, coriander and flat leaf parsley
2 semi or sun dried tomatoes, very finely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons toasted pine nuts
METHOD
Mix the garlic, oil, lemon juice, coriander, cumin, cinnamon, mint and coriander along with sea salt and freshly ground black pepper in a bowl. Add the lamb and make sure that each fillet is completely coated in the marinade. Cover and refrigerate for 2-4 hours.
Thread each fillet onto a soaked wooden skewer to cook.
Meanwhile, pour boiling water over the bulghur to cover by 3 cm and allow to absorb for twenty minutes.
Brush the capsicum with a little oil and char grill slowly until tender. Cut crossways into thin slices.
Add remaining salad ingredients to the bulghur and mix well in a bowl and season well with sea salt and black pepper.
Grill the lamb fillets for just a minute or two on each side and serve immediately with bulghur.
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