Lamb And Tabouli With Tomato Tapenade

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Pine nuts and burghul lend authenticity to this tasty lamb meal.

The ingredient of Lamb And Tabouli With Tomato Tapenade

• 1 cup 170g burghul
• 1 cup fresh basil leaves torn
• 1 cup fresh mint leaves chopped
• 1 cup fresh small continental parsley
• 1 4 cup 45g pine nuts toasted
• 1 2 red onion finely chopped
• 1 lemon juiced
• olive oil to grease
• 700g heart smart lamb eye of loin fillet backstrap
• salt freshly ground pepper
• 1 4 cup 40g great lakes sun dried tomatoes
• 2 tablespoons pine nuts toasted
• 1 garlic clove crushed
• 1 tablespoon chopped pitted kalamata olives
• 2 tablespoons olive oil
• 1 2 lemon juiced
• freshly ground pepper

The Instruction of lamb and tabouli with tomato tapenade

• soak burghul and 1 cup 250ml boiling water in a heatproof bowl for 10 minutes separate grains with a fork
• meanwhile for the tapenade process tomatoes pine nuts garlic olives olive oil and lemon juice in a food processor to a smooth paste
• stir basil mint parsley pine nuts onion and lemon juice into the burghul
• grease both sides of the lamb with a little olive oil season with salt and pepper cook 3 minutes each side in a large non stick frying pan over medium high remove cover with foil and rest for 5 minutes divide tabouli among plates top with sliced lamb and serve with a dollop of tapenade

Nutritions of Lamb And Tabouli With Tomato Tapenade

calories: 643 388 calories
calories: 34 grams fat
calories: 6 grams saturated fat
calories: 31 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 48 grams protein
calories: 112 milligrams cholesterol
calories: 164 34 milligrams sodium
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calories: nutritioninformation