Ingredients
Method
1.Place the burghul in a large bowl. Pour over the water. Cover and set aside for about 20 minutes until all water has absorbed.
2.Meanwhile, sprinkle the seasoning over the lamb to coat. In a large frying pan, heat half the oil on high. Cook the lamb for 6-8 minutes each side for medium, or until cooked to taste. Set aside, loosely covered with foil, for 10 minutes.
3.Fluff the burghul with a fork to separate the grains. Mix the grapes, celery, onion, parsley and walnuts through.
4.In a jug, whisk the remaining oil and lemon juice together. Season well and toss through burghul mixture. Slice the rested lamb and serve with salad.
Note
- Resting the lamb before slicing will allow the juices to settle for a more tender result.