Middle Eastern · Dinner
Lamb Rice Platter (Low-Calorie)
Grilled lamb leg strips over bulgur wheat with charred tomato, cucumber and a lemony yogurt drizzle, seasoned with cumin, garlic and sumac. Fat is trimmed and the grain base lightened to keep the plate under 400 calories while delivering the smoky, tangy, herb-flecked profile of a classic Middle Eastern lamb platter.
$5
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
382Calories
33.8gProtein
15gFat
34.5gCarbs
4.1gSugar
6.2gFiber
213mgSodium
119mgChol
4.8gSat Fat
758mgPotassium
82mgCalcium
3.9mgIron
2.3mcgVitamin B12
13mgVitamin C
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Toss lamb strips with minced garlic, ground cumin, turmeric, half the lemon juice, salt and pepper; let sit 15 minutes at room temperature.
2
Simmer
Rinse bulgur under cold water, then cook with turmeric over medium heat for 12-15 minutes until tender and water is absorbed.
3
Sear
Heat olive oil in a small skillet over medium-high heat and sear lamb strips 3-4 minutes, turning once, until browned and pink inside.
4
Toss
Mix diced cucumber, diced tomato, sumac and salt in a small bowl until evenly coated.
5
Plate
Spoon bulgur wheat onto a plate, top with lamb, add yogurt sauce with remaining lemon juice and garlic, scatter salad and parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz331g lamb leg, trimmed of visible fat, cut into thin strips
- 1/2 cup100g bulgur, dry
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp30ml lemon juice
- 2 tsp10ml olive oil
- 4 tbsp60g plain yogurt
- 11 small cucumber
- 11 medium tomato
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp sumac
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
