Argentinian Lamb with Bulgur Salad

Argentinian Lamb with Bulgur Salad

Ready in 40 minutes Serves 4 - 5
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, December 9, 2018.




  • 2 carrots
  • 1 Tbsp butter
  • 1½ cups bulgur wheat
  • 1½ Tbsp Argentinian spice mix
  • 2 cups chicken stock
  • ½ telegraph cucumber
  • 1 pack herb dressing
  • ½ bag baby spinach


  • 1 pack lamb leg steaks
  • ½ Tbsp mustard
  • Remaining Argentinian spice mix

To Serve

  • 50g feta cheese
  • ½ pack red pepper pesto aioli
  • 1 bunch mint
  • 1 pack sliced almonds


  1. Cook bulgur Preheat BBQ hot plate to medium (if using). Dice carrots 1cm. Heat butter and a drizzle of oil in a pot on medium heat. Add carrots, bulgur and first measure of Argentinian spice mix and cook for about 2 minutes until fragrant.
  2. Add stock and bring to the boil with the lid on. As soon as it boils, remove from heat. Stir, cover and leave to soak for about 15 minutes, until grains are tender.
  3. Cook lamb Pat lamb dry, season and toss with mustard and remaining Argentinian spice mix and a small drizzle of oil. Heat a small drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 3-4 minutes each side for medium, (depending on thickness), or until cooked to your liking. Rest, covered. Alternatively cook on BBQ.
  4. Make salad Cut cucumber in half lengthways and thinly slice. Stir cucumber, herb dressing, spinach and a drizzle of vinegar through cooked bulgur. Season to taste. Crumble feta.
  5. To finish Thinly slice lamb against the grain.
  6. Serve bulgur salad topped with lamb, feta, aioli, mint and almonds.

Nutritional Information

Energy 2824 kj
675 kcal
Protein 31.3g
Carbohydrate 29.0g
Fat 46.8g