Lamb & Snow Pea Salad

Lamb & Snow Pea Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, January 20, 2019.



  • 1 pack bulgur wheat
  • 1½ tsp lamb spice mix
  • 1¼ cups chicken stock
  • ½ cup frozen peas
  • 1 pack snow peas
  • ½ capsicum
  • ½ pack baby spinach


  • 1 pack lamb leg steaks
  • Remaining lamb spice mix

To Serve

  • 1 pack mint yoghurt
  • 1 pack sliced almonds
  • 1 bunch mint, chopped


  1. Cook bulgur Preheat BBQ hot plate to medium (if using). Heat bulgur, first measure of lamb spice mix and a drizzle of oil in a pot on medium heat. Cook for about 2 minutes, stirring, until fragrant. Add stock and bring to the boil. Once boiling, remove from heat and cover. Leave for 18-20 minutes, until grains are tender.
  2. Prep lamb Bring a pot of hot salted tap water to the boil. Pat lamb dry, then toss with remaining lamb spice mix and a drizzle of oil. Season.
  3. Cook veggies Add peas and snow peas to pot of boiling water. Cook for about 2 minutes, until bright green and tender. Drain, refresh under cold water and drain.
  4. Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 4-6 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered, for a few minutes. Slice thinly, then toss through any resting juices.
  5. Make salad Slice capsicum 1cm. Add cooked bulgur to a bowl, along with capsicum, peas, snow peas, spinach and a drizzle of olive oil and vinegar. Toss to combine and season.

Nutritional Information

Energy 2235 kj
534 kcal
Protein 31.9g
Carbohydrate 40.7g
Fat 24.4g