Name: Oregano lamb and burghul
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup burghul; 2 lemons; 550 gram diced lamb; 1 medium red capsicum, cut into 2cm pieces; 1 medium yellow capsicum, cut into 2cm pieces; cooking oil spray; 2 teaspoon dried oregano leaves; 1 lebanese cucumber, halved, seeded, finely chopped; 2 celery sticks, finely chopped; 1/4 cup finely chopped mint; 1/4 cup finely chopped flat-leaf parsley; 2 green onions, finely chopped; 1 clove garlic, crushed

Oregano lamb and burghul

Fill up on the right stuff with this heart-healthy meal.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1/2 cup burghul

2 lemons

550 gram diced lamb

1 medium red capsicum, cut into 2cm pieces

1 medium yellow capsicum, cut into 2cm pieces

cooking oil spray

2 teaspoon dried oregano leaves

1 lebanese cucumber, halved, seeded, finely chopped

2 celery sticks, finely chopped

1/4 cup finely chopped mint

1/4 cup finely chopped flat-leaf parsley

2 green onions, finely chopped

1 clove garlic, crushed

Method

1.Place burghul in a glass bowl. Pour ¾ cup boiling water over. Stand for 15 minutes or until softened. Drain. Juice 1 lemon; cut remaining lemon into wedges.

2.Meanwhile, preheat a char-grill to moderately high. Thread lamb and capsicum onto 8 skewers. Spray with oil. Cook for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate; sprinkle oregano over lamb. Cover with foil; rest for 5 minutes.

3.Add cucumber, celery, mint, parsley, onion, lemon juice and garlic to burghul; stir well. Season to taste with pepper.

4.Spoon burghul salad onto plates. Top with skewers. Serve at once with lemon wedges.

Burghul is steamed cracked wheat, available from the health food aisle of the supermarket.
Note

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Ingredients

Method

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