I love tabouli in the spring when tomatoes, parsley and mint are fresh. It is also the best time for lamb. So for dinner on Sunday evening I took the 6 lamb chops purchased at Costco ($7.99/lb.) with Mike Verhagen after our Friday lunch.
Suzette wanted to make a vegetable medley with the amarath (bought at the Farmer’s Market from Amayo Farms $3.00) and some sweet potatoes and I wanted to make tabouli.
Suzette rough diced and boiled two sweet potatoes and did the same to the aramath separating the stalks from the leaves. Then she sautéed the sweet potatoes with the aramath and some chopped garlic scapes.
While Suzette cooked her vegetable dish and grilled the lamb chops I finished the tabouli.
I started the tabouli earlier in the day by soaking about 1 cup of #2 Bulgur wheat (Istanbul Market) covered with water for about an hour or two. After an hour or two of soaking I drained the excess water and added lemon and olive oil and gathered about three Tbsp. of parsley and about ½ cup of mint from the garden and chopped it finely and put it into the bowl with the bulgur. Then I chopped up three green onions, and two roma tomatoes and peeled and diced two cucumbers and threw them into the bowl.
When I finished chopping and mixing the tabouli, we plated two chops and some tabouli and some of the sautéed aramath and sweet potatoes and I opened a bottle of 2005 Estate grown Wellington Zinfandel, which was extremely smooth and flavorful and stood up well to the lamb chops. Eating the tabouli with the lamb was like serving a mint flavored salad with the lamb. The mint and parsley really enhanced the flavor of the lamb, without being sweet like mint jelly or bitter and sour like the mint sauces based on vinegar.
For dessert we had clafoutis.
Bon Appétit
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