Lamb And Radish Tabouli - cooking recipe

Ingredients

1/2 cup bulgur (cracked wheat)
2 tsp ground cumin
2 tbsp vegetable or olive oil
2 cloves garlic, crushed
6 None lamb shoulder chops
2 medium tomatoes, finely chopped
1 small red onion, finely chopped
1/2 cup finely chopped parsley
1/3 cup finely chopped mint
8 small red radishes, scrubbed and thinly sliced
2 tsp finely grated lemon peel
2 tbsp lemon juice
None None Store-bought hummus, wrap bread, to serve

Preparation

Place bulgur in a large bowl; cover with water. Let stand 1 hour, or until softened. Drain; return bulgur to bowl.
Meanwhile, heat a grill pan on medium heat or preheat the grill to medium.
Mix cumin, 1 tbsp of the oil and half the garlic in a large bowl. Add lamb and turn to coat. Cook lamb 2-3 mins each side for medium-rare, or until cooked to desired doneness.
Transfer lamb to a heatproof plate. Cover with foil; let stand 5 mins. Coarsely chop.
Add remaining 1 tbsp oil, remaining garlic, lamb, tomato, onion, herbs, radish, and lemon peel and juice to bulgur. Stir to combine. Serve with hummus and bread.