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Lammfilet mit Bulgur-Salat
Elle

Lamb Fillet with Bulgur Salad

2.84 from 6 votes
A delicious recipe for tender lamb fillet served over with a herb-packed bulgur salad full of Middle Eastern flavors. Stunning enough to make an appearance at Easter, this quick and easy recipe serves 4-6, but can easily be adapted for two, a whole family, or more, if you wish!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 523

Ingredients
  

For the salad:
  • 300 g uncooked bulgur
  • 300 g cherry tomatoes, halved (the sweeter the better)
  • 2 small bunches flat-leaf parsley, chopped
  • 1 small bunch coriander, chopped
  • 2 tablespoons freshly chopped mint leaves
  • 2 tablespoons pine nuts, lightly toasted
  • Seeds from 1 small pomegranate
  • 500 g lamb fillet (from trusted butcher)
For the salad dressing:
  • 3 tablespoons extra-virgin olive oil, or more
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sumac spice
  • 1/2 teaspoon coarse sea salt, or to taste
  • Fresh ground pepper, to taste
  • 2 tablespoons pomegranate balsam (see notes)
Yoghurt sauce for the lamb:
  • 200 g Greek yogurt
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons freshly chopped mint
  • 1 teaspoon freshly squeezed lemon juice

Instructions
 

  1. Cook bulgur according to package instructions in a saucepan with lightly salted water for 10 minutes, until liquid absorbed. Fluff and transfer to a serving bowl to cool. NOTE: Alternatively, bulgur can be soaked. To soak, put the bulgur in a bowl and pour over boiling water until the water level is about 1 cm above the bulgur. Cover with a plate and let stand until water is absorbed, about 30 minutes.
  2. In a small bowl, mix together the salad dressing ingredients and set aside.
  3. Once the bulgur has cooled, add the chopped parsley, coriander and mint, pour over the dressing and toss until well combined. Add the pine nuts and pomegranate seeds and gently toss again. Transfer to a serving platter.
  4. Rub the lamb loin fillets with, oil and season with a little salt and pepper, to taste.
  5. Preheat a non-stick skillet to medium-high. Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat 3 times so all sides are browned. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. (Lamb loin cooks fast, so depending on desired doneness, this only takes a few minutes per side). Rest the lamb for 2-3 minutes before slicing.
  6. While the lamb rests, prepare the yogurt sauce. In a small bowl, combine all the ingredients and mix until well combined. Taste and adjust seasoning, as desired.
  7. Transfer the sliced lamb to the platter with the bulgur salad. Garnish with a little extra herbs if desired. Serve immediately with the yogurt sauce on the side. Enjoy!

Nutrition

Calories: 523kcal

Notes

  • I used pomegranate balsam, which is made with organic apple vinegar, apple and pomegranate concentrate. You can find it in organic food stores.
  • If you prefer to make this recipe without you can also use freshly squeezed lemon juice and possibly skip the sumac, since it adds a lemony taste as well.

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