Lamb Burger
"From our weekend newspaper, The Weekend West. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (357.4 g)
- Calories 708.3
- Total Fat - 50.9 g
- Saturated Fat - 17.6 g
- Cholesterol - 112.4 mg
- Sodium - 386.9 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 6.6 g
- Sugars - 2.1 g
- Protein - 33 g
- Calcium - 138.6 mg
- Iron - 6.3 mg
- Vitamin C - 49.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the lamb on a plate, scatter over the rosemary, oil and seasoning and work in and leave to site for at least 10 minutes.
Step 2
Cut through the bread sections and put to one side.
Step 3
To make the tabouleh, place the couscous in a bowl, add the olive oil and the water, give a stir, cover and leave for 10 minutes and then fluff up with a fork and add the herbs, onion, garlic, lemon juice, extra oil and tomatoes and mix together lightly.
Step 4
When ready to serve heat a barbecue to high and put the meat on to it and cook until brown on both sides but still a little pink in the middle and rest for 5 minutes in a warm place.
Step 5
To assemble, lightly toast the bread sections and lightly smear the bases with the harissa and then add a layer of hummus and some greens.
Step 6
Slice the lamb and add slices of that and finish with a layer of tabouleh.
Tips
No special items needed.