Warm lamb and burghul salad

Juicy grapes, tender lamb and crunchy walnuts are the stars of this warm lamb and burghul salad recipe. Light yet satisfying, this is the perfect spring meal

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 1 cup burghul
  • 1 cup boiling water
  • 1 tablespoon Moroccan seasoning
  • 500 gram lamb loin mini roast
  • 2 tablespoon olive oil
  • 1 cup halved red seedless grapes
  • 2 celery stalks, chopped
  • 3 spring onions, finely chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup toasted walnuts, chopped
  • 1 tablespoon lemon juice


  • 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.


  • Resting the lamb before slicing will allow the juices to settle for a more tender result.

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