Barbecued lamb with tomato and burghul salad

Take the hassle out of midweek meals with flavoursome barbecue lamb and burghul salad.

Recipe «Barbecued lamb with tomato and burghul salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 cup burghul, 1/2 cup boiling water, 2 tbsp lemon juice, Olive oil cooking spray, 4 lamb leg steaks , 400g can chickpeas, drained, rinsed, 1 Lebanese cucumber, quartered lengthways, chopped, 2 small tomatoes, roughly chopped , 1/2 small red onion, finely sliced, 1/4 cup fresh mint leaves, roughly chopped, 1/4 cup fresh flat-leaf parsley leaves, roughly chopped, 2 tbsp olive oil.

Ingredients:

• 1/2 cup burghul 
• 1/2 cup boiling water 
• 2 tbsp lemon juice 
• Olive oil cooking spray 
• 4 lamb leg steaks 
• 400g can chickpeas, drained, rinsed 
• 1 Lebanese cucumber, quartered lengthways, chopped 
• 2 small tomatoes, roughly chopped 
• 1/2 small red onion, finely sliced 
• 1/4 cup fresh mint leaves, roughly chopped 
• 1/4 cup fresh flat-leaf parsley leaves, roughly chopped 
• 2 tbsp olive oil 

Instructions

1. Combine burghul, boiling water and lemon juice in a large, heatproof bowl. Cover. Stand for 30 minutes or until burghul has softened.
2. Meanwhile, spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest.
3. Add chickpeas, cucumber, tomato, onion, mint, parsley and oil to burghul. Stir to combine. Season with salt and pepper. Serve lamb with burghul mixture.