0
Print

Lamb with Spinach Bulgur

Lamb with Spinach Bulgur
0
Print
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
500 milliliters Vegetable broth
250 grams Bulgur
2 tablespoons Tomato paste
½ teaspoon Cumin seeds
400 grams Spinach (canned)
2 tablespoons chopped Parsley
600 grams Boneless lamb loin
Salt
freshly ground Pepper
2 tablespoons Vegetable oil
300 grams Yogurt (0.1% fat)
Spinach leaves (for garnishing)
print shopping list

Preparation steps

Step 1/6

Bring broth to a boil and add bulgur, tomato paste and cumin powder. Simmer, covered, for 15 minutes.  

Step 2/6

Drain spinach and chop coarsely.

Step 3/6

Rinse lamb fillet, pat dry and season with salt and pepper. Heat oil in a pan and cook lamb for about 8 minutes on both sides. Remove from the pan and wrap in aluminum foil, let rest.  

Step 4/6

Saute spinach in the meat drippings for a few minutes, season with salt and pepper and combine with bulgur.

Step 5/6

Whisk yogurt with parsley, season with salt and pepper.

Step 6/6

Slice lamb and arrange together with bulgur on plates, garnish with spinach leaves and serve accompanied by yogurt sauce.