Spiced Lamb Loin Fillets with Tabbouleh

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 2 tsp sumac
• ½ tsp cumin, ground
• Pinch of smoked paprika
• 2 Tbsp pomegranate molasses

Tabbouleh:

• ⅓ cup bulgur wheat
• ½ tomato, finely diced
• ½ red onion, finely diced
• 2 cups parsley, finely chopped
• 6 Tbsp mint, finely chopped
• 1 lemon, juice of
• Olive oil
• Salt
• Pepper

Method

To make the tabbouleh, soak the bulgur wheat in boiling water for 20 mins, rinse with cold water, then drain well. Combine the bulgur wheat with the remaining tabbouleh ingredients and chill until serving.

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Rub the lamb with sumac, cumin, paprika, pomegranate molasses, salt and pepper. Coat with olive oil.

Bring a fry-pan to med-high heat, cook the lamb for 5 mins on each side. Remove from pan and allow to rest for 5 mins before slicing across the grain.

Serve sliced lamb with tabbouleh.