- Lamb leg
- 1 muhammara tub
- 1 bulgur bag
- 1 shawarma spice mix bag
- 1 carrot
- 1 lemon
- 1 red onion *
- 1 parsley bunch *
Pantry staples: Cooking oil, salt, vinegar, white sugar
Allergens: Garlic, onion, wheat, gluten, nuts (walnut)
Chef's note: Muhammara in Arabic means “reddened”. Muhammara gets its red colour from the red capsicums used to make the dip. It is also combined with walnuts, chilli and olive oil.
* Use half of the onion provided. Parsley is used across all dishes. The tabbouleh dish will require the most.
1. Prepare the ingredients
Soak the bulgur in equal parts boiling water in a heatproof bowl for 5 minutes or until hydrated. Wash the vegetables. Peel and halve the carrot lengthways and slice thickly. Thinly slice the onion*. Cut the lemon into wedges. Slice the lamb into thin strips. Finely chop 2 tablespoons per person of parsley* leaves
2. Make the pickled onion
Place the onion in a bowl with a generous splash of vinegar, a pinch of sugar and a pinch of salt. Mix well and leave to pickle for at least 10 minutes.
3. Blanch the carrot
Bring a saucepan of water to the boil. Add the carrot and cook for 1 minute. Remove and set aside to cool.
4. Make the salad
Combine the carrot, parsley, half of the pickled onion and bulgur. Squeeze some lemon over the salad. Toss to combine.
5. Cook the lamb
Mix the lamb with the spice mix and some oil. Heat a splash of oil in a frying pan over medium heat. Add the lamb and cook, turning occasionally, for 5 minutes or until cooked to your liking.
6. To serve
Divide the salad between the serving plates. Spread the muhammara onto the plate and top with the lamb and remaining pickled onion.