Lebanese lamb wraps with tabouli

By Lucy Nunes

Serving size: Serves 4
Cuisine type: Eastern European, Middle Eastern, Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Low Carb, Low fat
Course: Finger food, Lunch, Main
Favourite flavours: Easy recipes, Lamb, Saucy

INGREDIENTS

2 x 300g lamb sirloins (backstrap)
2 tablespoons sumac (see tip)
lebanese bread, hummus, to serve
Tabouli
½ cup (80) burghul
boiling water, to cover
1 large tomato, diced
2 green onions (shallots), finely chopped
1 cup parsley, chopped
1 cup mint, chopped
¼ cup (60ml) extra virgin olive oil
2 tablespoons lemon juice

METHOD

1. To make Tabouli, cover burghul with boiling water and stand for 10 minutes. Drain and rinse with cold water. Drain again. Wrap burghul in a clean tea towel and wring out to dry. Place burghul in a bowl with remaining Tabouli ingredients. Season to taste and toss to combine.

2. Preheat barbecue on high. Sprinkle lamb with sumac and cook for 2-3 minutes each side. Stand lamb for 5 minutes then thinly slice on diagonal.

3. Arrange lamb and lebanese bread on a platter. Place hummus and Tabouli in bowls and let everyone serve themselves.