We love a good Lamb Loin with Bulgur, Feta and Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Chicken Stock Powder(ContainsCelery)
Water for the Bulgur
Preheat your oven to 200°C. Trim the aubergine and courgette then slice both into rounds 1cm thick. Halve the pepper and discard the core and seeds. Slice into 1cm wide strips. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the coriander (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Pop the coriander and cumin seeds into a pestle and mortar and roughly crush. Alternatively transfer to a freezer bag and bash with the bottom of a saucepan. Pop the aubergine and pepper slices onto a lightly oiled baking tray(s), drizzle with oil, season with salt and sprinkle on half of the ground spices. Use your hands to make sure everything is coated. Roast in a single layer until soft and golden, 20-25 mins, turn halfway through cooking.
Meanwhile, heat a splash of oil in a saucepan over medium-high heat. Add the red onion and cook until browned and softened, 5 mins. Stir in half the garlic, cook for 30 seconds then add the water (see ingredients for amount) and stock powder and bring to the boil. Stir in the bulgur wheat, lemon zest and chermoula spice. Bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
While everything else cooks, heat a drizzle of oil in a frying pan over medium-high heat. Pop the lamb loins onto a plate, drizzle with oil and season with salt. Sprinkle on the remaining spice mix and use your hands to coat the meat. IMPORTANT: Wash your hands after handling raw meat. When the pan is hot, brown the lamb on all sides, 2-3 mins total, then transfer to a baking tray and roast on the middle shelf of your oven for 9-10 mins. Wash the pan - we will use it again.
Pop the frying pan back onto high heat (no oil). Add the courgette slices and cook for 3 mins on each side. TIP: Allow the courgettes to brown and char. When cooked, allow to cool then cut into 1cm chunks. Pop into a bowl and mix in the olives, balsamic vinegar, honey and olive oil (see ingredients for amount), remaining garlic, mint and coriander. When the peppers are cooked, carefully chop into 1cm chunks and add to the salsa.
When ready, rest the lamb wrapped in foil for 5 mins. Meanwhile, stir the half the salsa through the bulgur and season to taste with salt, pepper and lemon juice. Spoon onto your plates. Arrange the aubergine slices alongside. Spoon the remaining salsa neatly on top of the aubergine (don't leave the dressing in the bowl!). Slice the lamb thinly and place on top of the bulgur wheat. Crumble the feta over and enjoy!