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!
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.
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.