MIDDLE EASTERN TABBOULEH AND LAMB SALAD

Middle Eastern Tabbouleh and Lamb Salad image

Yield Serves 20

Number Of Ingredients 13

3 cups (one 1-pound box) bulgur
6 cups boiling water
2 15-to 16-ounce cans garbanzo beans (chick-peas), drained, rinsed
6 large tomatoes, seeded, chopped
3 cups chopped fresh parsley
3 bunches green onions, chopped
1 1/2 cups fresh lemon juice
3/4 cup chopped fresh mint
3/4 cup olive oil
3 pounds round bone shoulder lamb chops
Olive oil
Fresh lemon juice
2 large heads romaine lettuce, leaves separated, hearts left intact

Steps:

Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl.
Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper.
Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb into salad. (Can be prepared 1 day ahead. Cover and refrigerate.)
Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.