Welsh Lamb In Hay With Tabbouleh Salad
This recipe combines the rustic charm of hay-smoked lamb with a vibrant and flavorful salad for a delightful meal that is sure to impress your guests. The lamb chops are cooked to succulent perfection with hints of rosemary and garlic, while the accompanying salad bursts with colors and textures from fresh herbs, nuts, and fruits. Together, these dishes create a harmonious balance of smoky, savory, and refreshing flavors that will make any meal memorable.
— Constant Cookbook
Ingredients
- few handfuls of hay
- 50ml/2fl oz vegetable oil
- 4 sprigs rosemary
- 1 garlic
- 2 racks of lamb
- and saltblack pepper
- knob of butter
- 250g/9oz bulgur wheat
- 1-2 tbsp harissa
- 100g/3½oz shelled almonds
- 4 apricots
- 100g/3½oz shelled pistachios
- 1 large bunch fresh mint
- 1 large bunch fresh flatleaf parsley
- 1 pomegranate
- 1 lemon
- and saltblack pepper
- 50ml/2fl oz olive oil
- few handfuls of hay
- 50ml/2fl oz vegetable oil
- 4 sprigs rosemary
- 1 garlic
- 2 racks of lamb
- and saltblack pepper
- knob of butter
- 250g/9oz bulgur wheat
- 1-2 tbsp harissa
- 100g/3½oz shelled almonds
- 4 apricots
- 100g/3½oz shelled pistachios
- 1 large bunch fresh mint
- 1 large bunch fresh flatleaf parsley
- 1 pomegranate
- 1 lemon
- and saltblack pepper
- 50ml/2fl oz olive oil
Instructions
- Place a large pan over a medium heat and put the hay in the bottom. Add the vegetable oil, rosemary and garlic. Top with the lamb chops and season with salt and freshly ground black pepper. Seal the pan tightly with aluminium foil and a lid (to prevent the smoke from escaping). Cook for 10-15 minutes, turning the lamb half way through. When cooked, add the butter to glaze the chops.
- For the salad, drain the bulgur wheat then just cover in boiling water and set aside for 10 minutes until all the liquid has been absorbed. Add the harissa paste and stir well. Stir through all the remaining ingredients and serve with the lamb chops.
Cook Time
30M
Yield
Serves 4-6
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