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Lamb Chops and Bulgur salad with Mango and Pistac

Mains
Cook time: 0 min.
Servings: 2 portion(s)

Ingredients for Lamb Chops and Bulgur salad with Mango and Pistac

Pepper
Reven should of 1 organic Lemon
Juice of 1 lemon
Salt
1tbspVirgin olive oil
1Small bunch Mint
1Immature mango fruit
100Pistachio nøddekerne
1-2tspHoney
2dlBulgur
2dlOlive oil
2twigsRosemary
3cloveGarlic
3dlWater
4Lamb chops

Instructions for Lamb Chops and Bulgur salad with Mango and Pistac

To prepare the Lamb Chops and Bulgur salad with Mango and Pistac recipe, please follow these instructions:

Put lamb koteletterne in a freezer bag. Got crushed garlic, Rosemary sprigs, olive oil, lemon zest and pepper by. Let them soak in 2-3 hours.

Roast lamb koteletterne on a hot pan in the oil that hangs at, preferably with a little garlic cloves and Rosemary on the forehead also. They must have 4-5 minutes on each side.

Cook bulguren at low heat in water with salt for 10 minutes. Turn off the heat, and let them soak for another 10 minutes.

Stir the ingredients for dressing together. The amount of honey depends on where the mango is sour. Mix the warm bulgur with the dressing and let it soak for 10 minutes.

Peel mango and cut it into small cubes. Notch nut seeds and Mint coarsely and mix it all together with bulguren. Season with salt.

Serve the Lamb with bulgur salad and possibly koteletterne. a bowl of salt.

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