Lamb with bulgur and balsamic sauce
4 servings
60 minutes
Lamb with bulgur and balsamic sauce is an exquisite dish of Turkish cuisine that combines traditional flavors with modern accents. Tender lamb meat, roasted to perfect juiciness, harmonizes with airy bulgur enriched with the aroma of butter. Zucchini slices add freshness while arugula brings a spicy note. The balsamic sauce completes the composition, giving it a rich, slightly caramel hue. This dish reflects Turkey's rich gastronomic heritage where meat and grains play a key role. Such a combination of ingredients makes it versatile—suitable for festive gatherings or cozy family dinners. Each element of the recipe highlights one another, creating an unforgettable symphony of flavors.
1
Preheat the oven to 180 degrees.
2
Heat half of the butter in a pot, add bulgur and mix well. Pour 200 ml of salted hot water into the pot, cover with a lid, and cook on low heat for 15 minutes.
- Butter: 20 g
- Bulgur: 100 g
- Butter: 20 g
3
We season the lamb with salt and pepper, fry it on each side, and bake it in a preheated oven for 15-20 minutes.
- Bone-in lamb: 400 g
4
Slice the zucchini lengthwise (you'll need 4 strips), chop the remaining zucchini finely. Heat 2 tablespoons of vegetable oil in a pan and fry the zucchini strips on both sides, then transfer to a plate. Fry the remaining zucchini until golden brown, add bulgur, and sauté everything together with the remaining butter for 2-3 minutes.
- Courgette: 1 piece
- Bulgur: 100 g
- Butter: 20 g
5
On a plate, arrange strips of zucchini, top with bulgur, place lamb next to arugula leaves, and serve with sauce.
- Courgette: 1 piece
- Bulgur: 100 g
- Bone-in lamb: 400 g
- Rocket (arugula): 10 pieces
- Balsamic glaze (crema): 50 g