Moroccan Lamb with Tabbouleh and Crispy Garlic

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

Ingredients

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

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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