American · Lunch
Smoky Lamb and Chickpea Bowl
Tender pan-seared lamb leg steak over spiced chickpeas and bulgur wheat with a yoghurt and herb dressing.
$
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
580Calories
46gProtein
22gFat
48gCarbs
5gSugar
9gFiber
720mgSodium
120mgChol
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Instructions
1
Prep
Pat lamb steaks dry. Mix smoked paprika, cumin, garlic powder, 1 tsp salt, and black pepper in a small bowl. Season lamb with this mixture. For dressing: combine Greek yoghurt, mint, parsley, lemon juice, and a pinch of salt.
2
Sear
Heat olive oil in a large skillet over high heat until smoking, about 1 minute. Sear lamb steaks 3–4 minutes per side, pressing gently, until a dark crust forms and internal temperature reaches medium. Work in batches if needed to avoid overcrowding the pan.
3
Rest
Transfer lamb to a board and rest 3 minutes. While resting, add chickpeas and remaining 0.5 tsp salt to the same pan over medium heat; toss 2–3 minutes until warmed and lightly crisped.
4
Plate
Slice the rested lamb. Build bowls with bulgur wheat as base, arrange chickpeas and lamb slices on top, drizzle herb yoghurt dressing over, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) lamb leg steak
- 200g (7.1 oz) canned chickpeas
- 360g (12.7 oz) cooked bulgur wheat
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp plain Greek yogurt
- 2 tbsp fresh mint
- 2 tbsp fresh flat-leaf parsley
- 2 tsp lemon juice