Title: Middle Eastern Tabbouleh and Lamb Salad
Categories: Tomatoes, Ethnic, Meats
Yield: 20 Servings

3 c Bulgur -- 1 pound box
6 c Boiling Water
32 oz Garbanzo Beans -- drained
And rinsed
6 lg Tomatoes -- seeded and
Chopped
3 c Fresh Parsley -- chopped
3 bn Green Onions -- chopped
1 1/2 c Lemon Juice -- freshly
Squeezed
3/4 c Fresh Mint -- chopped
3/4 c Olive Oil
3 lb Round Bone Shoulder Lamb
Chops
Olive Oil
Fresh Lemon Juice
2 lg Heads Romaine Lettuce --
Leaves separated,
Hearts left intact

Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour.
Drain well. Transfer to clean large bowl. Mix garbanzo beans, tomatoes,
parsely, green onions, lemon juice, mint and 3/4 cup oil into bulgur.
Season to taste with salt and pepper. Preheat broiler. Brush lamb on both
sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until
medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut
lamb into 1/3-inch squares; discard bones. Stir lamb in salad. (Can be
prepared 1 day ahead. Cover and refrigerate.) Line large bowl with romaine
leaves. Fill with salad. Place romaine hearts in center of salad and
serve. Recipe By
: Bon Appetit June 1994, pg. 44 From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip