Temple Gate Tabouleh with Smoked Paprika Lamb
A heartening, rustic tabouleh salad, reimagined with robust smoky flavors and tender lamb, offering comfort in discomfort. The refreshing herbs cut through the richness, much like a glimmer of hope in a dark place.
Directions
- 1
Place bulgur wheat in a medium heatproof bowl. Pour boiling water over the bulgur, stir, cover, and let stand for 20 minutes, or until the water is absorbed and the bulgur is tender. Fluff with a fork.
- 2
While the bulgur soaks, pat the lamb cubes dry with paper towels.
- 3
In a bowl, toss the lamb with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- 4
Heat remaining olive oil in a large skillet or Dutch oven over medium-high heat. Add the lamb in a single layer, searing until browned on all sides, about 6-8 minutes total. Reduce heat to low, cover, and cook until tender, about 25-30 minutes, stirring occasionally.
- 5
In a large bowl, combine the fluffed bulgur with chopped parsley, mint, cucumber, and red onion.
- 6
Add the cooked lamb cubes to the bulgur mixture. Drizzle with fresh lemon juice and 2 tablespoons of olive oil. Season with additional salt and pepper to taste.
- 7
Toss gently to combine all ingredients. Serve at room temperature for best flavor.