Argentinian Lamb with Bulgur Salad

Argentinian Lamb with Bulgur Salad

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, December 9, 2018.




  • 1 carrot
  • ½ Tbsp butter
  • 1 pack bulgur wheat
  • 2 tsp Argentinian spice mix
  • 1 cup chicken stock
  • ½ telegraph cucumber
  • 1 pack herb vinaigrette
  • ½ bag baby spinach


  • 1 pack lamb leg steaks
  • Remaining Argentinian spice mix
  • 1 tsp mustard

To Serve

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


  1. Cook bulgur Preheat BBQ hot plate to medium (if using). Dice carrot 1cm. Heat butter and a drizzle of oil in a medium pot on medium heat. Add carrot, bulgur and first measure of Argentinian spice mix and cook, stirring, 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 drizzle of oil. Heat a drizzle of oil in a large fry-pan on mediumhigh 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 vinaigrette, and spinach 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 2669 kj
638 kcal
Protein 28.0g
Carbohydrate 37.2g
Fat 39.9g