eCook Meal
Juicy Lamb Leg Tabbouleh
with roast onion and baby tomatoes, fresh mint & Danish-style feta
This oven-roasted deboned lamb leg will make you drool with its succulent meat, lightly charred edges, and coating of fragrant NOMU Rub. Laid over a nourishing bulgur tabbouleh with roast tomato and onion, cucumber, fresh mint, and lemon.
Serving guide
Choose your portion size.
TIME TO GET ROASTIN’
Preheat the oven to 180°C. Place the onion wedges and rinsed baby tomatoes on a roasting tray. Coat in oil and half of the Roast Rub. Roast in the hot oven for 20-25 minutes until the onion is crisping up and the tomatoes have blistered, shifting halfway.
MARINATE YOUR SALAD
Boil the kettle for step 3. Place the diced Cucumber, the sliced spring onion, and three-quarters of the chopped mint in a bowl. Crumble in half of the drained feta, squeeze in some lemon juice, and add some lemon zest to taste. Toss to coat, season to taste, and set aside to marinate until serving.
TENDER BULGUR
Using a shallow bowl, submerge the bulgur wheat and stock in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
ROAST THE LAMB LEG
When the onions and tomatoes reach the halfway mark, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 4-7 minutes until browned but not cooked through, shifting as it colours. Remove from the heat on completion, add the remaining Roast Rub to the pan, and toss to coat. Place on the roasting tray amongst the veg (or use a separate tray if necessary). Finish off in the oven for 5-8 minutes or until cooked through to your preference. Remove from the tray on completion and allow to rest for 5 minutes before slicing.
VIBRANT BULGUR TABBOULEH
Once the bulgur and veggies are cooked, add them to the bowl of Cucumber and spring onion. Toss to combine.
GRAB A BOWL AND PILE IT UP!
Serve up some bulgur tabbouleh and top with the tender slices of lamb. Crumble over the remaining Feta, add a squeeze of Lemon juice to taste, and garnish with the remaining chopped mint. Your dinner awaits!
TIME TO GET ROASTIN’
Preheat the oven to 180°C. Place the onion wedges and rinsed baby tomatoes on a roasting tray. Coat in oil and half of the Roast Rub. Roast in the hot oven for 25-30 minutes until the onion is crisping up and the tomatoes have blistered, shifting halfway.
MARINATE YOUR SALAD
Boil the kettle for step 3. Place the diced Cucumber, the sliced spring onion, and three-quarters of the chopped mint in a large bowl. Crumble in half of the drained feta, squeeze in some lemon juice, and add some lemon zest to taste. Toss to coat, season to taste, and set aside to marinate until serving.
TENDER BULGUR
Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
ROAST THE LAMB LEG
When the onions and tomatoes reach the halfway mark, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 4-7 minutes until browned but not cooked through, shifting as it colours. Remove from the heat on completion, add the remaining Roast Rub to the pan, and toss to coat. Place on the roasting tray amongst the veg (or use a separate tray if necessary). Finish off in the oven for 5-8 minutes or until cooked through to your preference. Remove from the tray on completion and allow to rest for 5 minutes before slicing.
VIBRANT BULGUR TABBOULEH
Once the bulgur and veggies are cooked, add them to the bowl of Cucumber and spring onion. Toss to combine.
GRAB A BOWL AND PILE IT UP!
Serve up some bulgur tabbouleh and top with the tender slices of lamb. Crumble over the remaining Feta, add a squeeze of Lemon juice to taste, and garnish with the remaining chopped mint. Your dinner awaits!
TIME TO GET ROASTIN’
Preheat the oven to 180°C. Place the onion wedges and rinsed baby tomatoes on a roasting tray. Coat in oil and half of the Roast Rub. Roast in the hot oven for 25-30 minutes until the onion is crisping up and the tomatoes have blistered, shifting halfway.
MARINATE YOUR SALAD
Boil the kettle for step 3. Place the diced Cucumber, the sliced spring onion, and three-quarters of the chopped mint in a large bowl. Crumble in half of the drained feta, squeeze in some lemon juice, and add some lemon zest to taste. Toss to coat, season to taste, and set aside to marinate until serving.
TENDER BULGUR
Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
ROAST THE LAMB LEG
When the onions and tomatoes reach the halfway mark, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 4-7 minutes until browned but not cooked through, shifting as it colours. Remove from the heat on completion, add the remaining Roast Rub to the pan, and toss to coat. Place on the roasting tray amongst the veg (or use a separate tray if necessary). Finish off in the oven for 5-8 minutes or until cooked through to your preference. Remove from the tray on completion and allow to rest for 5 minutes before slicing.
VIBRANT BULGUR TABBOULEH
Once the bulgur and veggies are cooked, add them to the bowl of Cucumber and spring onion. Toss to combine.
GRAB A BOWL AND PILE IT UP!
Serve up some bulgur tabbouleh and top with the tender slices of lamb. Crumble over the remaining Feta, add a squeeze of Lemon juice to taste, and garnish with the remaining chopped mint. Your dinner awaits!
TIME TO GET ROASTIN’
Preheat the oven to 180°C. Place the onion wedges and rinsed baby tomatoes on a roasting tray. Coat in oil and half of the Roast Rub. Roast in the hot oven for 30-35 minutes until the onion is crisping up and the tomatoes have blistered, shifting halfway.
MARINATE YOUR SALAD
Boil the kettle for step 3. Place the diced Cucumber, the sliced spring onion, and three-quarters of the chopped mint in a large bowl. Crumble in half of the drained feta, squeeze in some lemon juice, and add some lemon zest to taste. Toss to coat, season to taste, and set aside to marinate until serving.
TENDER BULGUR
Using a shallow bowl, submerge the bulgur wheat and stock in 800ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
ROAST THE LAMB LEG
When the onions and tomatoes reach the halfway mark, place a large, nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 4-7 minutes until browned but not cooked through, shifting as it colours. Remove from the heat on completion, add the remaining Roast Rub to the pan, and toss to coat. Place on the roasting tray amongst the veg (or use a separate tray if necessary). Finish off in the oven for 5-8 minutes or until cooked through to your preference. Remove from the tray on completion and allow to rest for 5 minutes before slicing.
VIBRANT BULGUR TABBOULEH
Once the bulgur and veggies are cooked, add them to the bowl of Cucumber and spring onion. Toss to combine.
GRAB A BOWL AND PILE IT UP!
Serve up some bulgur tabbouleh and top with the tender slices of lamb. Crumble over the remaining Feta, add a squeeze of Lemon juice to taste, and garnish with the remaining chopped mint. Your dinner awaits!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R262.33
for 4 servings · R65.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Deboned Lamb Leg needs 640 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 43% of packR153.60
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Red Onion needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Mint needs 30 gFresh Mint 20 g 20 g at R14.99 · 1.50× packR22.49
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Spring Onion needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- NOMU Roast Rub
- Baby Tomatoes
- Bulgur Wheat & Vegetable Stock
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Juicy Lamb Leg Tabbouleh?
The preparation time for Juicy Lamb Leg Tabbouleh with roast onion and baby tomatoes, fresh mint & Danish-style feta is between 25 and 30 minutes.
What is the total time required to make Juicy Lamb Leg Tabbouleh with roast onion and baby tomatoes, fresh mint & Danish-style feta?
The total time required to make Juicy Lamb Leg Tabbouleh with roast onion and baby tomatoes, fresh mint & Danish-style feta is between 35 and 45 minutes.
How many servings does Juicy Lamb Leg Tabbouleh provide?
4 servings
What are the main ingredients in Juicy Lamb Leg Tabbouleh?
Baby Tomato, Bulgur Wheat & Vegetable Stock, Cucumber, Feta, Free-Range Deboned Lamb Leg, Fresh Mint, Lemon, NOMU Roast Rub, Red Onion, Spring Onion
What is the nutritional information of Juicy Lamb Leg Tabbouleh?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Juicy Lamb Leg Tabbouleh?
GRAB A BOWL AND PILE IT UP!: Serve up some bulgur tabbouleh and top with the tender slices of lamb. Crumble over the remaining feta, add a squeeze of lemon juice to taste, and garnish with the remaining chopped mint. Your dinner awaits! MARINATE YOUR SALAD: Boil the kettle for step 3. Place the diced cucumber, the sliced spring onion, and three-quarters of the chopped mint in a large bowl. Crumble in half of the drained feta, squeeze in some lemon juice, and add some lemon zest to taste. Toss to coat, season to taste, and set aside to marinate until serving. VIBRANT BULGUR TABBOULEH: Once the bulgur and veggies are cooked, add them to the bowl of cucumber and spring onion. Toss to combine. ROAST THE LAMB LEG: When the onions and tomatoes reach the halfway mark, place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with some paper towel. When the pan is hot, fry the lamb for 4-7 minutes until browned but not cooked through, shifting as it colours. Remove from the heat on completion, add the remaining Roast Rub to the pan, and toss to coat. Place on the roasting tray amongst the veg (or use a separate tray if necessary). Finish off in the oven for 5-8 minutes or until cooked through to your preference. Remove from the tray on completion and allow to rest for 5 minutes before slicing. TIME TO GET ROASTIN’: Preheat the oven to 180°C. Place the onion wedges and rinsed baby tomatoes on a roasting tray. Coat in oil and half of the Roast Rub. Roast in the hot oven for 25-30 minutes until the onion is crisping up and the tomatoes have blistered, shifting halfway. TENDER BULGUR: Using a shallow bowl, submerge the bulgur wheat and stock in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff with the fork on completion, replace the plate, and set aside to keep warm.
What should be prepared from my kitchen to make Juicy Lamb Leg Tabbouleh?
Baby Tomato, Bulgur Wheat & Vegetable Stock, Cucumber, Feta, Free-Range Deboned Lamb Leg, Fresh Mint, Lemon, NOMU Roast Rub, Red Onion, Spring Onion
How many calories does Juicy Lamb Leg Tabbouleh have?
calories
How much fat content does Juicy Lamb Leg Tabbouleh have?
grams