{"id":51426,"date":"2019-03-16T10:00:10","date_gmt":"2019-03-16T09:00:10","guid":{"rendered":"https:\/\/ellerepublic.de\/lammfilet-mit-bulgur-salat\/"},"modified":"2020-03-30T16:54:44","modified_gmt":"2020-03-30T14:54:44","slug":"lamb-fillet-with-bulgur-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/lamb-fillet-with-bulgur-salad\/","title":{"rendered":"Lamb Fillet with Bulgur Salad"},"content":{"rendered":"

For this dish, I combined some of my favorite ingredients that ended up being a great play on flavors and texture. Tender lamb is served over a delicious bulgur salad that is packed full of fresh herbs, sweet tomatoes, pine nuts and pomegranate, then tossed in an dressing with flavors of the orient. On the side, a minty yogurt dip to accompany the lamb. It comes together perfectly, and much to my surprise is a dish the whole family enjoys.<\/p>\n

A quick and easy lamb fillet recipe<\/h2>\n

The wonderful thing about this recipe is that you can prepare the lamb in about 5 minutes and the bulgur salad in about 20 minutes. That\u2019s because this is a lamb fillet recipe. Lammfilet is so easy and quick to prepare compared to a whole leg! Lamb is a popular choice for Easter, especially a slow-roast leg of lamb. However, unless you’re cooking a big Easter feast, buying and cooking a whole leg for a small family isn’t really sensible or economical. This is a dish that can be successfully cooked for one, two or a whole family (or more, if you wish so). It\u2019s a wonderfully satisfying and light meal. Serve it with a vegetable side (such are roasted root vegetables or cauliflower), plus some pita bread and turn this into a mini feast \u2013 perfect for Easter Day or as an alternative to Sunday roast! But on its own, this quick and easy to make recipe for lamb fillet with bulgur salad are enough for an everyday meal.<\/p>\n

\"Lamb<\/a><\/p>\n

Honor Your Body, Your Food, Our Planet<\/h2>\n

There are so many reasons to swap conventional, factory-farmed meat for grass-fed, pasture-raised animal protein. It\u2019s more humane and better for the animal; it\u2019s more sustainable and better for the environment; and it\u2019s higher in nutrients and better for YOU! For me, as a flexitarian, ethical meat all starts with the farmer and the way the animal is raised. And how you slaughter animal is as important as how you raise them. That includes not just the animal, but the land. It\u2019s kind of a complete circle. To eat meat more ethically, my advice is two-fold: eat less (about 50 per cent less, if you can) and choose better quality meat.<\/p>\n

\"Lamb<\/a><\/p>\n

Farm-to-fridge<\/h2>\n

The advantages of farm-to-fridge services to consumers are clear\u2014competitive pricing, the convenience of home delivery (or nearby pickup), reduction in food waste (no overproduction!) and of course knowing that your food is humanely and ethically treated, and sustainably raised. Producers are also happy to have an alternative to the farmers market model, which requires many to leave their farms early in the morning to make the long drive, and stand around for hours, often in horrible weather. <\/p>\n

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\"Lammfilet<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Lamb Fillet with Bulgur Salad<\/h2>
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