Rating: 3.5 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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Credit: José Picayo

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Toss the asparagus with the garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 8 to 12 minutes.

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  • Meanwhile, cook the bulgur according to the package directions. Stir in the mint, 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Rub the lamb with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, in 2 batches, to the desired doneness, 3 to 5 minutes per side for medium-rare.

  • Serve the lamb with the bulgur and asparagus and top with the mint leaves.

Nutrition Facts

516 calories; fat 26g; saturated fat 6g; cholesterol 113mg; sodium 589mg; protein 42g; carbohydrates 30g; sugars 1g; fiber 8g; iron 5mg; calcium 59mg.
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