Still on my quest to tighten my belt (the one around my middle) after our holiday, I have been trying to think of healthier alternatives and new recipes to post.  I thought I would return inspired and with loads of potential recipe material but unfortunately that will have to wait until I have regained my waist!  In saying that I have had my food thinking cap in overdrive and I must say, I’m pretty happy with the result.  I used a butterflied lamb leg for this recipe as they were on special but a normal leg, cutlets or loin chops would be just as good.  I also used the Barbecue to cook the lamb as the weather is so sublime it seems only fitting.  This was one of those recipes that I made up on the go, not sure how it would turn out but willing to take the risk of it being a dismal failure.  It was a cracking success…….I thought so anyway!


Prep time:  1 hour (burghul soaking time)    Cooking time:  30  Minutes     $$  Medium Budget


Serves 5-6


1kg butterflied lamb leg, excess fat trimmed but leave a little for flavour

2 tbs of olive oil

Juice of 1 lemon

2 tbs of sumac

Sea salt and cracked pepper


For the Tabouleh:


1/3 cup of Burghul (cracked wheat)

1 small head of broccoli

1 cup of flat leaf parsley, chopped

1/2 cup of mint leaves, chopped

1/2 cup of dried cranberries, soaked in boiling water for 15 minutes then drained and roughly chopped

2 spring onions, finely sliced

1/4 cup of toasted hazelnuts, roughly chopped

Juice of 1 lemon

Extra virgin olive oil

Sea salt and cracked pepper


For the Dressing:


1/2 a ripe avocado, roughly chopped

1 tbs of tahini paste

Juice of 1 lemon

1 tsp of honey

1/4 cup of olive oil

1-2 tbs of water

Sea salt and cracked pepper


Place the burghul in a small bowl and cover with cold water.  Set aside and soak for 1 hour or until tender.  Drain and rinse well, shaking the strainer to get any excess water out.


In a jug or bowl combine the olive oil, sumac, lemon juice, sea salt and pepper and stir to combine.  Place the lamb in a shallow dish and pour over the marinade.  Use your hands to massage the marinade into the lamb.


Roughly chop the broccoli and pulse in a food processor until it resembles coarse breadcrumbs.  Place in a large bowl and cover with boiling water.  Soak for 1-2 minutes or until bright green in colour and then drain and run under cold water.  Return the broccoli back to the bowl along with the burghul, parsley, mint, spring onions and cranberries.  Just before serving add the chopped hazelnuts, drizzle with olive oil and lemon juice and season with salt and pepper.  Toss well to combine.


Place the chopped avocado, tahini, lemon juice, honey and olive oil in a food processor or blender.  Blend until smooth, season with salt and pepper and have a taste.  Adjust any seasoning if necessary, scoop into a bowl and thin out with a little water, stirring well.


Heat the BBQ grill to nice and hot.  Lay the lamb on the grill and cook for approximately 15 minutes either side for medium.  Use any left over marinade to baste the lamb as it is cooking.  When cooked to your liking, remove from the grill and allow to rest for at least 5 minutes.  Slice the lamb into 1.5cm slices.


To serve, place a couple of generous spoonfuls of the tabouleh onto four serving plates.  Lay a couple of slices of lamb next to the tabouleh and top with the avocado dressing.  For garnish, sprinkle over a little sumac and drizzle over extra virgin olive oil.  The leftovers were sensational on Lebanese bread the next day!