Middle Eastern Tabbouleh and Lamb Salad
| Yield: | 20 Servings |
| Categories: | Meats, Ethnic, Tomatoes |
| 3 | c | Bulgur -- 1 pound box |
| 6 | c | Boiling Water |
| 32 | oz | Garbanzo Beans -- drained |
| And rinsed | ||
| 6 | lg | Tomatoes -- seeded and |
| Chopped | ||
| 3 | c | Fresh Parsley -- chopped |
| 3 | bn | Green Onions -- chopped |
| 1 1/2 | c | Lemon Juice -- freshly |
| Squeezed | ||
| 3/4 | c | Fresh Mint -- chopped |
| 3/4 | c | Olive Oil |
| 3 | lb | Round Bone Shoulder Lamb |
| Chops | ||
| Olive Oil | ||
| Fresh Lemon Juice | ||
| 2 | lg | Heads Romaine Lettuce -- |
| Leaves separated, | ||
| Hearts left intact |
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