Food/Beverage / Health

RECIPE: Sumac Lamb With Tabouli

Feeling like some Sumac Lamb?

Well thanks to the new Mega Grill by George Foreman it’s never been easier!

Sumac Lamb With Quinoa Tabouli

Preparation Time: 10 minutes
Cooking Time: 20 minutes


  • 4 x 200g lamb backstraps
  • 2tbs olive oil
  • 2tsp ground cumin
  • 2tsp ground cinnamon
  • ½ tsp sea salt
  • 2 cups quinoa, cooked to packet instructions
  • 1 cup couscous, cooked to packet instructions
  • ¼ cup sesame seeds, lightly toasted
  • 1 cup slivered almonds, lightly toasted
  • ½ cup pepita seeds
  • ½ cup currants
  • 1 cup dried cranberries
  • 1 bunch continental parsley, chopped
  • 1 bunch mint, chopped


  • ¼ cup extra virgin olive oil
  • Pinch salt & pepper
  • 2tbs honey
  • ½ cup lemon juice


  1. Heat your George Foreman Mega Grill
  2. Place the lamb in a large baking tray and coat with oil, cumin, cinnamon, salt and oil. Place lamb on the George Foreman Mega Grill with the lid closed. Cook for 5-7 minutes until cooked through, then rest for 5 minutes
  3. Meanwhile, place all the dressing ingredients in a small jug, whisk and set aside.
  4. In a large bowl, mix the cooked quinoa and couscous, sesame seeds, almonds, pepita seeds, currants, cranberries, parsley and mint. Pour over the dressing and toss to combine. Transfer salad to a serving platter.
  5. Slice the lamb and place on top of the salad with extra mint leaves.

A flavoursome and easy crowd pleaser!


Image: George Foreman

2 thoughts on “RECIPE: Sumac Lamb With Tabouli

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s