Seared Lamb with Bulgar Wheat

Marinade the lamb for half an hour or so in a mixture of a teaspoon of cumin seeds (toasted and lightly crushed), half a teaspoon of coriander powder, a desert spoon of runny honey, the same amount of olive oil, and some chopped herbs I used coriander leaves but it could be anything.

Put 200g of bulgar wheat in a bowl and then add 300ml of stock, cover and leave for 20 minutes.

Meanwhile fry half a chopped up red onion,  a diced red pepper and a chilli over a medium heat for about 10 minutes.  When it’s done stir it through the wheat.

Return the frying pan to a hot heat and sear the lamb for a couple of minutes on each side.  Then let the meat rest for 5 minutes.

As you can see I served this with a small salad.

About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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