Lamb And Cucumber Tabbouleh Pitas - cooking recipe

Ingredients

8.75 oz frozen tater tots
2 oz bulgur wheat
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh mint leaves, finely chopped
2 None small tomatoes, finely chopped
3 None spring onions, thinly sliced
2 None Persian cucumbers, peeled, halved lengthwise, seeded, finely chopped
1/4 cup lemon juice
4 None lamb leg steaks
2 tsp ground cumin
4 None pitas

Preparation

Preheat oven to 425\u00b0F. Place tater tots on a baking tray. Cook for 20 mins, or until golden brown and crisp.
Meanwhile, combine bulgur wheat with 1/2 cup boiling water. Let stand for 15 mins, or until soft. Drain. Mix with parsley, mint, tomatoes, onions, cucumbers and lemon juice. Season.
Heat a grill pan over high heat. Lightly coat lamb with oil and sprinkle both sides with cumin. Cook for 1-2 mins per side. Set aside, cover with foil and let rest for 5 mins. Cut in half.
Toast pitas for 2-3 mins, or until hot. Cut pita bread in half. Fill with lamb and tabbouleh. Serve with tater tots.