Lamb with bulgur and coriander salad

Matt Tebbutt makes a herby bulgur wheat salad to serve with lemon-drenched slices of roasted lamb
By Matt Tebbutt
Lamb with bulgur and coriander salad
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 150 g bulgur wheat
  • 1 lamb fillet
  • olive oil, for frying
  • about 20g butter
  • ½ lemons, juice only
  • ½ cucumber, halved lengthways and finely sliced
  • 1 green chilli, seeds removed, finely sliced
  • 1 handful mint, roughly chopped
  • 1 handful coriander, chopped
  • 4 spring onions, sliced
  • lemon wedges, to serve

Tips and Suggestions

If you prefer, prepare the bulgur wheat by placing it in a heatproof bowl and covering it with boiling water from the kettle. Leave to stand for 15-20 minutes, until tender, then fluff up with a fork.

The exact cooking or rehydration time will depend on the grade of bulgur used: fine bulgur will be ready quicker than coarse bulgur.


1. Preheat the oven to 200C/180C fan/gas 6. Place the bulgur wheat in a medium saucepan and cover with water. Simmer for 20 minutes, or until tender and fluffy. Drain and cool.

2. Season the lamb with salt and pepper. Heat the oil in an ovenproof pan and fry the lamb over a medium heat until browned on both sides. Add the butter towards the end of cooking so that it flavours the meat without burning.

3. Transfer the pan to the oven and cook for about 6 minutes this will produce medium-rare meat, so cook the lamb for longer if you prefer.

4. Squeeze over the lemon juice and leave the meat to rest for 5 minutes.

5. Combine the cucumber, chilli, mint, coriander and spring onions in a bowl with the bulgur wheat, season with salt and pepper and mix well.

6. Slice the lamb and serve with the bulgur wheat salad, accompanied by the lemon wedges.

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