Recipe - Middle Eastern Tabbouleh And Lamb Salad

3 cup Bulgur 1 pound box
6 cup Boiling Water
32 ounce Garbanzo Beans drained
And rinsed
6 lg Tomatoes seeded and
Chopped
3 cup Fresh Parsley chopped
3 bn Green Onions chopped
1 One half cup Lemon Juice freshly
Squeezed
Three fourths cup Fresh Mint chopped
Three fourths cup Olive Oil
3 pound Round Bone Shoulder Lamb
Chops
Olive Oil
Fresh Lemon Juice
2 lg Heads Romaine Lettuce
Leaves separated,
Hearts left intact

Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour.
Drain well. Transfer to clean large bowl. Mix garbanzo beans, tomatoes,
parsely, green onions, lemon juice, mint and Three fourths cup oil into bulgur.
Season to taste with salt and pepper. Preheat broiler. Brush lamb on both
sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until
mediumrare, about 5 minutes per side. Transfer to platter and cool. Cut
lamb into 1/3inch squares; discard bones. Stir lamb in salad. (Can be
prepared 1 day ahead. Cover and refrigerate.) Line large bowl with romaine
leaves. Fill with salad. Place romaine hearts in center of salad and
serve. Recipe By
: Bon Appetit June 1994, pg. 44 From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip