Serves 4
2 lamb backstraps
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried mint
2 tbsp olive oil
1½ cups peas
½ cup burghul (bulghur wheat)
2 ripe tomatoes, finely chopped
1 red onion, finely chopped
½ cup mint leaves
1 lemon, zest and juice
bought hummus, to serve
Combine lamb, paprika, cumin, coriander, dried mint and half the oil in a bowl. Toss to combine. Heat a frying pan over high heat. Add lamb, cook for 3 minutes each side for medium-rare, or until your liking. Transfer to a plate, cover with foil and rest for 5 minutes.
Meanwhile, cook peas in boiling water for 2 minutes or until tender. Drain well. Return to pan and lightly crush with a fork. Transfer to a bowl.
To make tabbouleh, cover burghul with boiling water. Soak for 10 minutes. Rinse under cold running water. Drain well. Add to peas. Add tomato, onion, mint, lemon zest and juice and remaining oil. Toss to combine. Season.
Spoon tabbouleh among serving plates. Thickly slice lamb and divide among serving plates. Serve with hummus.
