Lamb Carpaccio with Tabbouleh and Hot Peppers

Lamb Carpaccio with Tabbouleh and Hot Peppers

Sameh Wadi, Chef/Owner, Saffron Restaurant and Lounge, Minneapolis.

Lamb Carpaccio:

2 lamb loins, cleaned of fat and silver skin

as needed, salt

ras el hanout (highly aromatic North African spice mixture)

¼ cup fresh tarragon, chopped

Tabbouleh:

1½ cups parsley, chopped

¼ cup bulgur wheat, rinsed and reserved

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