Moroccan Lamb with Tabbouleh and Crispy Garlic

Moroccan Lamb with Tabbouleh and Crispy Garlic
Photo by Cookbook cover image courtesy of Random House


  • ½ cup carrots
  • Vegetable oil
  • ½ cup celery
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pounds lamb shank or shoulder
  • 2 tablespoons tomato
  • + 7 more ingredients
    • 1 tablespoon fresh lemon juice
    • 2 cup dry red wine
    • 2 garlic cloves
    • 1 cup onions
    • ½ cup bulgur
    • 3 tablespoons flatleaf parsley
    • 3 tablespoon fresh thyme leaves

1. Add the bulgur to a large pot of lightly salted boiling water. Reduce the heat and simmer the bulgur for 10 to 12 minutes or until just tender. Drain the bulgur in a colander. Allow to cool and then transfer to a small shallow bowl. 2. Add the lemon juice, parsley, tomato, and 1 tablespoon of ...

View full recipe at Epicurious


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