Bulgur with lamb
6 servings
30 minutes
Bulgur with lamb is a gastronomic symphony of flavors, combining the tenderness of meat and the spicy expressiveness of grains. Bulgur, infused with the aroma of turmeric, takes on a golden hue and a warm, deep taste. Fragrant herbs—mint, parsley, and cilantro—add freshness and highlight the richness of the flavor bouquet. Lamb, perfectly sealed in a hot pan, remains juicy and rich, while spices reveal its natural spiciness. This dish has universal appeal: it is perfect for a cozy family dinner as well as an exquisite festive table. Its inspiration can be traced back to Eastern cuisines where bulgur has long been a staple in traditional dishes. Each piece melts in your mouth, leaving a lingering taste of warming spices and fresh herbs.
1
Prepare all the ingredients.
2
Pour cold water over the bulgur.
- Bulgur: 250 g
- Water: 1 l
3
Add turmeric, put on the heat, and cook covered for about 20 minutes.
- Turmeric: 1 teaspoon
4
Remove the leaves from the mint sprigs and chop them.
- Fresh mint: 10 g
5
Chop the parsley and cilantro as well, cutting off the thick stems.
- Parsley: 20 g
- Cilantro: 20 g
6
Rub the lamb with salt, ground black pepper, and vegetable oil.
- Lamb loin (rack): 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 30 ml
7
Heat the pan well and fry the lamb on high heat for a few minutes on each side.
8
Place the cooked lamb in a clean dish, and while it's still hot, add bulgur to the pan.
- Bulgur: 250 g
9
Add greens to the bulgur and mix. Taste, and season with salt and pepper to your liking.
- Parsley: 20 g
- Fresh mint: 10 g
- Cilantro: 20 g
- Salt: to taste
- Ground black pepper: to taste
10
Serve bulgur with lamb immediately.
