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    Home ยป Lunches and quick-cook meals

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    Warm lamb salad

    Jump to Recipe

    How do you fancy a deliciously aromatic warm lamb salad with tricolour quinoa and bulgur wheat, mint and mixed peppers, all topped with crumbled feta and a cool tzatziki dressing? I promise, it's as good as it looks!

    Discover this aromatic lamb and warm grain salad - the perfect midweek dinner, made with quality lamb

    The lamb in this recipe makes it filling, gorgeous and affordable. And it's all given an extra-delicious kick with ras el hanout - an aromatic blend of curry spices and rose petals, commonly used in North Africa but easily available in your local supermarket.

    This whole delicious dish can be prepared and ready for the whole family to enjoy in just half an hour, so it's perfect as a midweek dinner. It's also great to take to work with you in your lunchbox!

    Lamb is such a versatile ingredient. I went for minced lamb as it's especially affordable, but you could whatever cut of lamb you fancy - just dice and go!

    Whatever cut of lamb you use, with this recipe you know you're going to end with a beautiful meal, full of protein, veg and whole grains. It's quick, delicious, different, and wonderfully healthy as part of a balanced diet.

    Here's how to make it.

    Ingredients

    For the salad

    • 110 g (3.88 oz) bulgur wheat
    • 110 g (3.88 oz) tricolour quinoa
    • 1 tbsp olive oil
    • 1 yellow pepper deseeded and diced
    • 1 red bell pepper deseeded and diced
    • 1 green bell pepper deseeded and diced
    • 500 g (1.1 lb) lamb mince (ground lamb)
    • 1.5 tbsp (1.5) ras el hanout
    • 10 g (0.35 oz) mint destalked and torn
    • 20 g (0.71 oz) parsley destalked and torn
    • 40 g (1.41 oz) Greek feta cheese crumbled
    • 1 pinch salt and black pepper

    For the tzatziki dressing

    • 125 g (4.41 oz) fat-free Greek yogurt
    • 5 g (0.18 oz) mint leaves destalked and finely chopped
    • 1 small clove (1) garlic minced
    • 1/2 tbsp (0.5 tbsp) lemon juice
    • 140 g (4.94 oz) cucumber peeled, deseeded and grated
    • 1 pinch freshly ground black pepper to taste

    Equipment

    Instructions

    Put the bulgur wheat in a heatproof bowl, cover with boiling water and leave for 30 minutes to cook while you prepare everything else.

    Starting the aromatic lamb and warm grain salad recipe off by boiling the bulgur wheat

    Rinse the quinoa, then tip into a pan, cover with cold water, bring to the boil and simmer for 20 minutes.

    Quinoa being boiled in a saucepan, surrounded by accompaniments to the dish

    To make the tzatziki, put the yogurt, chopped mint, minced garlic and lemon juice in a bowl.

    Making the tzatziki for the aromatic lamb and warm grain salad

    Add the grated cucumber and a pinch of pepper.

    Adding the ingredients together to make tzatziki
    The finished tzatziki - ready to accompany the aromatic lamb and warm grain salad

    Mix well and set aside.

    Heat 1/2 tbsp olive oil in a frying pan over a high heat and add the peppers, salt to taste and fry for 5 minutes.

    Peppers are fried with salt and olive oil

    Don't stir too much, you're looking for a bit of char. Tip on to a plate and set aside.

    Preparing vegetables for the aromatic lamb and warm grain salad

    Heat 1/2 tbsp olive oil to the frying pan and add the lamb.

    Fresh lamb mince is added to the frying pan

    Break apart a little over a high heat, then add the ras el hanout.

    Ras el hanout is added to the frying mince

    Cook until browned - about 15 minutes.

    Cook the lamb mince until it is browned

    Turn off the heat and add the cooked and drained bulgur wheat, quinoa, peppers mint, and most of the parsley to the pan.

    The other ingredients for the aromatic lamb and warm grain salad are added to the pan

    Mix through.

    The finished aromatic lamb and warm grain salad, shown in a frying pan

    Dish into four bowls, top with the tzatziki dressing, feta and a scattering of parsley.

    The aromatic lamb and warm grain salad shown served on a plate, topped with tzatziki and parsley

    Enjoy your warm lamb salad!

    Aromatic lamb and warm grain salad - the perfect midweek dinner, made with quality lamb

    What might you like to add to the recipe? Do you have any favourite salad dressings?

    Print this warm lamb salad recipe

    Print Recipe
    5 from 7 votes

    Warm Lamb Salad Recipe

    Try this aromatic warm lamb salad with tricolour quinoa and bulgur wheat, mint, mixed peppers and crumbled feta.
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Lunch and quick cook meals
    Cuisine: African
    Servings: 4 bowls
    Author: Emily Leary

    Ingredients

    For the salad

    • 110 g (3.88 oz) bulgur wheat
    • 110 g (3.88 oz) tricolour quinoa
    • 1 tbsp olive oil
    • 1 yellow pepper deseeded and diced
    • 1 red bell pepper deseeded and diced
    • 1 green bell pepper deseeded and diced
    • 500 g (1.1 lb) lamb mince (ground lamb)
    • 1.5 tbsp (1.5) ras el hanout
    • 10 g (0.35 oz) mint destalked and torn
    • 20 g (0.71 oz) parsley destalked and torn
    • 40 g (1.41 oz) Greek feta cheese crumbled
    • 1 pinch salt and black pepper

    For the tzatziki dressing

    • 125 g (4.41 oz) fat-free Greek yogurt
    • 5 g (0.18 oz) mint leaves destalked and finely chopped
    • 1 small clove (1) garlic minced
    • 1/2 tbsp (0.5 tbsp) lemon juice
    • 140 g (4.94 oz) cucumber peeled, deseeded and grated
    • 1 pinch freshly ground black pepper to taste

    Instructions

    • Put the bulgur wheat in a heatproof bowl, cover with boiling water and leave for 30 minutes to cook while you prepare everything else. 
    • Rinse the quinoa, then tip into a pan, cover with cold water, bring to the boil and simmer for 20 minutes.
    • To make the tzatziki, put the yogurt, chopped mint, minced garlic, lemon juice and cucumber in a bowl with a pinch of pepper. Mix well and set aside.
    • Heat 1/2 tbsp olive oil in a frying pan over a high heat and add the peppers, salt to taste and fry for 5 minutes. Don't stir too much, you're looking for a bit of char. Tip on to a plate and set aside. 
    • Heat 1/2 tbsp olive oil to the frying pan and add the lamb. Break apart a little over a high heat, then add the ras el hanout. Cook until browned - about 15 minutes.
    • Turn off the heat and add the cooked and drained bulgur wheat, quinoa, peppers mint, and most of the parsley to the pan. Mix through.
    •  Dish into four bowls, top with the tzatziki dressing, feta and a scattering of parsley.

    Video

    Nutrition

    Calories: 430kcal | Carbohydrates: 6g | Protein: 24g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 99mg | Potassium: 455mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1120IU | Vitamin C: 117.2mg | Calcium: 63mg | Iron: 2.3mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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    Reader Interactions

    Comments

      5 from 7 votes (1 rating without comment)

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    1. Lynne Harper says

      January 30, 2018 at 11:21 am

      5 stars
      Oh my goodness, Emily this looks incredible. Its also something I would definitely try myself. Thanks for the recipe :)

      Reply
      • Emily Leary says

        January 30, 2018 at 1:34 pm

        Thanks very much indeed. I hope you enjoy it!

        Reply
    2. Charli says

      January 29, 2018 at 6:45 pm

      This sounds such a perfect lunch. I love cooking up things like this at the start of the week and portioning it out for working lunches!

      C x

      Reply
      • Emily Leary says

        January 29, 2018 at 8:31 pm

        I'm so glad you like it. Yes it's perfect for make-ahead lunches.

        Reply
    3. Elizabeth says

      January 29, 2018 at 10:58 am

      5 stars
      This sounds absolutely amazing! I'm a big fan of middle eastern flavours, so I'll have to try this recipe soon. Gorgeous idea!

      Reply
      • Emily Leary says

        January 29, 2018 at 8:37 pm

        Oh me too! In fact I think middle eastern flavours are my favourite, as someone recently spotted how often they crop up on the blog!

        Reply
    4. Hannah says

      January 29, 2018 at 12:14 am

      Im not a fan of salad, although i do have to say this one looks very good and is something that even i would try

      Reply
      • Emily Leary says

        January 29, 2018 at 8:45 pm

        Oh yes, it's rather a special kind of salad. I'm glad you like the look of it.

        Reply
    5. Helen at Casa Costello says

      January 28, 2018 at 10:05 pm

      Ooh I love a good lamb salad. Genius idea to pair it up with various grains. I bet the fresh mint lifts it wonderfully.

      Reply
      • Emily Leary says

        January 29, 2018 at 8:46 pm

        Thank you, lovely! Yes the mint really garnishes it beautifully.

        Reply
    6. Nikki says

      January 28, 2018 at 2:17 pm

      This sounds gorgeous. Lamb is not something I would normally use in a salad so thank you for giving me some new ideas!

      Reply
      • Emily Leary says

        January 29, 2018 at 8:53 pm

        Thanks you so much I'm so glad you've been inspired. That's what I'm here for! :D

        Reply
    7. Nina says

      January 28, 2018 at 1:58 pm

      This looks delicious! I've never really enjoyed feta on it's own or when there isn't much else with it but I reckon I would really enjoy it in this dish. I love the combination of ingredients and it just looks SO good!

      Reply
      • Emily Leary says

        January 28, 2018 at 3:44 pm

        Thank you yes my favourite way to enjoy feta is as a sort of seasoning/garnish like this. That way it adds saltiness but doesn't overpower the dish.

        Reply
    8. Jenni says

      January 28, 2018 at 10:48 am

      This looks so good, I havenโ€™t used quinoa before and I love the colours in this x

      Reply
      • Emily Leary says

        January 29, 2018 at 8:53 pm

        Thank you! Me too - it's really pretty, isn't it?

        Reply
    9. Kate - gluten free alchemist says

      January 27, 2018 at 9:05 pm

      what a fresh, colourful dish Emily. I don't often use minced lamb, but seeing this makes me think I should use it more often! x

      Reply
      • Emily Leary says

        January 29, 2018 at 8:54 pm

        Thank you! This is a really easy, tasty way to use it.

        Reply
    10. Corina Blum says

      January 27, 2018 at 7:10 am

      5 stars
      This is just my kind of recipe! It looks delicious as well as being a really healthy choice too.

      Reply
      • Emily Leary says

        January 29, 2018 at 8:54 pm

        Thanks so much! Yes it's a healthy choice and so quick to make!

        Reply
    Newer Comments »

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