Moroccan-Spiced Lamb with Herby Tabbouleh

Ingredients:

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• 600g lamb steaks or 4 lamb chops

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• ½ tsp hot paprika

• ¼ tsp cayenne pepper (optional)

• Salt and pepper to taste

• Juice of 1 lemon

• 200g bulgur wheat

• 150g cooked edamame beans (shelled)

• Large bunch fresh parsley, tougher stalks removed

• 1 small bunch of fresh coriander, leaves picked

• 1 small bunch fresh mint, leaves picked

• 4 spring onions, finely chopped

• Grated zest and juice of 1-2 lemons

• 2 tbsp extra virgin olive oil

• Salt and pepper to taste

Instructions:

1. In a bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, paprika, cayenne pepper, salt, pepper, and lemon juice. Mix well to create a marinade.

2. Place the diced lamb in the marinade, making sure each piece is coated evenly. Cover the bowl and allow to marinade for 30 minutes at room temperature.

3. Heat a large frying pan over medium-high heat. Once hot, gently scrape off the excess marinade then add the lamb pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.

4. Cook the lamb for about 3-5 minutes per side for medium cooked meat. Adjust cooking time based on your desired level of doneness.

5. Once cooked, remove the lamb from the pan and set on one side to rest.

6. Cook the bulgur wheat according to package instructions. Once cooked, fluff it with a fork and let it cool slightly. In a large bowl, combine the cooked bulgur wheat, chopped parsley, chopped mint, chopped spring onions and edamame beans. Set aside to allow the flavours to mingle.

7. Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl to create the dressing. Pour over the tabbouleh mixture and toss until everything is evenly coated. Adjust seasoning to taste, adding more lemon juice, salt, or pepper if desired.

8. Serve the Moroccan spiced lamb alongside the herby tabbouleh.

9. Garnish with additional fresh herbs, pomegranate seeds, toasted pine nuts, lemon wedges or a dollop of houmous.