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Morrocan Lamb Fillets With Herb And Capsicum Bulghur.

 
Type of Dish: Main
Serves:
4
Prep Time:
20 min
Marinating Time:
150 min
Cooking Time:
5 min
Primary Ingredient:
Best Suited for: Winter barbie

Goes Well With

Ingredients

  • 8
    piece(s)
    Lamb
    fillets
  • 2
    clove(s)
    Garlic
    crushed
  • 2
    tbsp
    Olive Oil
  • 3
    tbsp
    Lemon Juice
  • 1
    tbsp
    Ground Coriander
  • 1
    tbsp
    Ground Cumin
  • 1
    tbsp
    Ground Cinnamon
  • 6
    leaves
    Fresh Mint
    finely chopped
  • 12
    leaves
    Fresh Coriander
    very finely chopped
  • 100
    g
    Bulghur
  • 1
    whole
    Red Capsicum
    medium, cut into 2-3 cm strips
  • 1
    whole
    Yellow Capsicum
    cut into 2-3cm strips
  • 2
    tbsp
    Fresh Mint
    chopped
  • 2
    tbsp
    Fresh Coriander
    chopped
  • 2
    tbsp
    Fresh Flat-leaf Parsley
    chopped
  • 2
    whole
    Tomatoes
    semi or sun dried tomatos, very finely chopped
  • 2
    tbsp
    Olive Oil
  • 2
    tbsp
    Lemon Juice
  • 2
    tbsp
    Pine Nuts
    toasted

Directions

  • 1 Mix the garlic, oil, lemon juice, coriander, cumin, cinnamon, mint and coriander along with sea salt and freshly ground black pepper in a bowl. Add the lamb and make sure that each fillet is completely coated in the marinade. Cover and refrigerate for 2-4 hours.
  • 2 Thread each fillet onto a soaked wooden skewer to cook.
  • 3 Meanwhile, pour boiling water over the bulghur to cover by 3 cm and allow to absorb for twenty minutes. Brush the capsicum with a little oil and char grill slowly until tender. Cut crossways into thin slices.
  • 4 Mix all the bulghur ingredients in a bowl and season well with sea salt and black pepper.
  • 5 Grill the lamb fillets for just a minute or two on each side and serve immediately.

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