Parilla Fresh

Last Updated: 10/3/2006

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MARINATED LAMB & SALAD SPROUT WRAPS

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Serves 4

250g Lean Lamb Fillets
4-8 Kebab wraps
1 (125g) punnet Parilla Fresh Salad Sprouts
1 small tub Natural Yogurt
Salt & Pepper

Marinade

2 tbls. Wholegrain Mustard
2 tbls Honey
2 sprigs fresh Rosemary

Tabouli

1 cup Bulgar Wheat
1 cup Water
1/3 cup Olive Oil
¼ cup Lemon Juice
1 large Onion, finely chopped
1-2 bunches Parsley, finely chopped
2 Tomatoes, seeded & finely chopped pepper

Soften bulgar in water for 1 hour or until soft.
Pour off water and set in a large bowl. Add lemon juice, olive oil and pepper mix well. Add parsley, onion & tomato, season with salt & pepper, mix well. Cover and allow to season in refrigerator for 1 hour.
Combine wholegrain mustard, honey and rosemary in a bowl, mix , add lamb fillets, coat well, cover and refrigerate 10 min.
Cook marinated lamb fillets in oiled pan on high heat for 2-3 minutes or until lightly browned and just cooked through. Slice into strips.
Layout kebab wraps, layer with salad sprouts, lamb, tabouli and add 1-2 tbls natural yogurt, wrap and serve.