Grilled Lamb over Cauliflower 'Tabbouleh'
Nutritional Information
A savory grilled lamb portion served on a fresh cauliflower- and herb-based tabbouleh. All whole foods, minimal added fat — lamb provides the richness.
This recipe is originally for 1 servings. How many are you cooking for today?
- 5 ozs lamb loin or leg steak
- 1 cup cauliflower rice (freshly grated cauliflower)
- 1 cup flat-leaf parsley, finely chopped
- 1 cup fresh mint, finely chopped
- 1 cup cucumber, small dice
- 1 cup tomato, seeded and diced
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 pinch black pepper
Season lamb with salt and pepper. Grill or pan-sear over medium-high heat to desired doneness, resting 5 minutes before slicing.
While lamb cooks, combine cauliflower rice, parsley, mint, cucumber and tomato in a bowl.
Whisk lemon juice with minced garlic and a pinch of salt; toss with the cauliflower mixture to dress.
Serve sliced grilled lamb over a generous bed of cauliflower tabbouleh.
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