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Bulgur and Lamb Salad

Prep Time: Minutes Cooking Time: Minutes Servings: 4
Ingredients:
  • 2-3 c. cooked bulgur wheat
  • 1 c. finely chopped fresh parsley
  • 1/4 c. finely chopped red onion
  • 4 medium tomatoes, seeded and diced
  • 3 scallions, thinly sliced
  • 1/4 c. chopped fresh mint
  • 1 c. cooked chickpeas (garbonzos), cooked, dried or canned
  • 1/2 c. cranberries or currants
  • 1/4 c. toasted almonds
  • 1/3 c. extra-virgin olive oil
  • About 1/4 c. fresh lemon juice
  • Salt and pepper
  • Thin slices of leftover roast lamb, cut into strips
Directions:
In a large mixing bowl, combine the bulgur, parsley, onion, tomatoes, scallions, mint, chickpeas, cranberries or currants, and almonds. Toss with the olive oil and lemon juice. Taste for salt, pepper and lemon juice. Arrange in a serving bowl and top with the lamb.
Fat: 34.0g Calories: 738.0 Cholesterol: 52.0mg Sodium: 220.0mg

Copyright by Bruce Aidells and Denis Kelly, 1998. Houghton Mifflin Company.

Dakota Lamb Growers
Dakota Lamb Growers Cooperative    1.888.822.5262
David Merwin CEO - 201 12th St. SE Hettinger, ND 58639

Phone: 1.701.567.2723 or 1.888.822.5262     Fax: 701.567.2890
Contact: David Merwin      Email: daveceo@dakotalamb.com
Site Design and Construction by ComMark, Inc.
Photos and recipes courtesy of the American Lamb Council, Englewood, CO.