Lamb Loin Skewers with Bulgur Salad
Cook the bulgur in boiling water according to package instructions. Drain and let cool. Trim tendons from the lamb loins and pound thin with a meat tenderizer. Trim the scallions, rinse and cut diagonally into thin rolls. Peel the lemon thinly and cut the peel into thin strips. Squeeze the lemon. Coarsely chop the almonds.
Mix the bulgur with lemon juice, lemon zest, scallions, almonds and olive oil to a salad. Season with sugar, salt and pepper. Thread the lamb loins on 8 skewers and season with steak seasoning. Heat the canola oil in a large frying pan and cook the skewers on both sides for 2 minutes each. Season with salt. Arrange the salad on plates and top with the skewers.