Grilled Moroccan Lamb With Bulgur Salad - cooking recipe

Ingredients

3/4 cup bulgur wheat
3 tbsp olive oil
1 tbsp Moroccan spice mix (ras el hanout)
1 3/4 lbs boneless lamb loin
1/2 cup pistachios, toasted
1 None red onion, chopped
3/4 cup loosely packed fresh flat-leaf parsley
3/4 cup loosely packed fresh mint
1/3 cup currants
1 tbsp grated lemon peel
1 clove garlic, chopped
1/4 cup lemon juice
None None Plain yogurt, to serve (optional)

Preparation

Place bulgur in a bowl and cover with water. Let stand for 10 mins; drain. Squeeze out as much excess water as possible.
Heat a grill pan on high heat or preheat the grill to medium-high. Combine 1 tbsp of the oil, spice mix and lamb in a large bowl; turn to coat lamb in mixture. Grill, in batches, until browned on both sides and cooked to desired doneness. Let stand, loosely covered with foil, for 10 mins. Slice thickly.
Combine bulgur wheat, remaining 2 tbsp oil and remaining ingredients in a large bowl; toss gently.
Serve salad topped with sliced lamb and yogurt, if desired.