Lamb, avocado & orange salad

Name: Lamb, avocado & orange salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 200 g quick-cook wholewheat bulgur; 2 tbsp olive oil; ½ lemon, juice; ½ tsp clear honey; 1 small red onion, finely chopped; 2 clove/s garlic, crushed; 1 tsp Cooks’ Ingredients Ras El Hanout; 4 lamb leg steaks; 1 orange, peeled; 25 g pack flat leaf parsley, leaves roughly chopped; Pack of 2 Perfectly Ripe Avocados, cut into chunks

Wholewheat bulgur makes a deliciously nutty base for any salad and works a treat with this Moroccan-spiced lamb. Serve this salad in the John Lewis Leckford Stoneware Low Serve Bowl, 27cm, Grey a low serving stoneware bowl with a pattern inspired by the gills of mushrooms.

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Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g quick-cook wholewheat bulgur
2 tbsp olive oil
½ lemon, juice
½ tsp clear honey
1 small red onion, finely chopped
2 clove/s garlic, crushed
1 tsp Cooks’ Ingredients Ras El Hanout
4 lamb leg steaks
1 orange, peeled
½ x 25g pack flat leaf parsley, leaves roughly chopped
Pack of 2 Perfectly Ripe Avocados, cut into chunks

Bring a large saucepan of salted water to the boil and add the bulgur. Simmer briskly for 10 minutes. Drain and mix in a large bowl with 1 tbsp oil, the lemon juice, honey and chopped onion. Toss together and season; set aside to cool for 5 minutes (or chill for up to 24 hours).
While the bulgur cooks, preheat the grill to high. Mix the remaining 1 tbsp oil in a large bowl with the garlic and ras el hanout. Add the lamb, season, then coat in the spice paste. Lay the steaks on a foil-lined baking tray and grill for 4-5 minutes on each side until all surfaces are thoroughly cooked and nicely browned.
Meanwhile, slice the orange into rounds, then cut each slice into quarters. Toss the orange through the bulgur with the parsley and avocado chunks. Slice the lamb and serve with the bulgur salad. Spoon any cooking juices over the top.

Cook’s tip

Leftover ras el hanout? This North African spice mix contains ginger, paprika and coriander, amongst others. Use in tagines or for sprinkling over meat, fi sh or root veg before cooking.

Typical values per serving when made using specific products in recipe