Roast Lamb Tabbouleh


Leftover lamb? This recipe is a healthy, fresh and delicious way to ensure nothing goes to waste.

1. Arrange the sliced lamb on a large platter.

2. Toss all salad ingredients together in a large bowl. Tip ingredients over the lamb and arrange as desired. Keep some pomegranate and mint back for dressing.

3. Add all dressing ingredients into the jam jar. Shake well.

4. Pour dressing over the lamb tabbouleh. Sprinkle over the remaining pomegranate seeds and mint. Serve straight away.


Top tip: the dressing will keep in the fridge for up to 5 days, so you can save any extra for another use.



Prep time: 20 Minutes

Cook time: N/A

Serves: 4

  • Leftover roasted lamb, sliced

  • ½ cucumber, sliced

  • 12 cherry tomatoes, halved

  • 1 pouch basmati rice

  • 1 can chickpeas, drained

  • 1 red onion, thinly sliced

  • ½ bunch fresh mint, chopped

  • Handful of pomegranate seeds

  • For the dressing:

  • Jam jar

  • 1 tbsp natural yoghurt

  • Pinch cumin

  • 1 garlic clove, very finely chopped

  • 3 tbsp oil (olive or rapeseed)

  • Pinch salt and pepper