Calolea’s Weblog

Marinade for Lamb:

1 1/2 Cups Calolea olive oil 
Juice of 3 lemons 
1 Bunch fresh mint, chopped 
2 Tablespoons chopped garlic 
2 Tablespoons chopped parsley 
1 Tablespoons chopped shallots 
Salt and pepper to taste 
2 lbs. Boneless top round or leg of lamb, sliced 1/4 inch thick

Cracked Bulgar Wheat:

1/2 Cup Calolea olive oil
1 Large onion
1 Tablespoon chopped garlic
4 Cups cracked bulgar wheat
2 Cups lamb or chicken stock
2 Cups water
3 Sprigs fresh rosemary
2 Sprigs fresh sage
Salt and pepper to taste

To Marinate Lamb:

Combine all ingredients except lamb. Add lamb and marinate in refrigerator for 6 hours, turning occasionally.

To Make Bulgar Wheat:

Heat olive oil in large pot with tight fitting lid. Add onion and garlic. Cook over low heat until soft but not brown. Add wheat and stir to coat each grain, add remaining ingredients; bring to a 
boil. Remove from heat, cover and let stand 10 minutes or more until all the liquid is absorbed. Set aside. (Leftover wheat can be refrigerated and served cold as a salad or side dish.)

Preheat grill or skillet, Remove lamb from marinade and grill 1 minute on each side, Do not overcook. Place bulgar wheat in center of plate. Arrange 3 or 4 small pieces of lamb around
bulgar wheat. If desired, garnish with grilled vegetables marinated in lamb marinade, sprigs of fresh herbs and pita bread.

Serves 4-6