Ingredients:
¾ cup burghul
1 tablespoon olive oil
1 tablespoon ras el hanout / Morrocan dukkah
800g lamb backstraps
½ cup roasted pistachios
1 red onion
¾ cup fresh parsley
¾ cup fresh mint
1/3 cup dried currants
1 tablespoon lemon zest
1 clove garlic
¼ cup lemon juice
2 tablespoons olive oil
yogurt (optional)
Method:
Place burghul in medium bowl, cover with water. Stand 10 minutes; drain. Squeeze out as much excess water as possible.
Combine oil, spice and lamb in medium bowl, turn to coat lamb in mixture. Cook lamb, in batches, on heated oiled grill plate (or grill of barbecue) until browned both sides and cooked as desired. Cover lamb; stand 10 minutes then slice thickly.
Combine burghul in medium bowl with remaining ingredients; toss gently.
Serve salad topped with sliced lamb and, if desired, yogurt.
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