Japanese · Salad

Lamb Tabbouleh in sake and butter

This Japanese Tabbouleh leans on sake and butter to do the heavy lifting. We sear the Lamb for real depth, then bring it together in one pan.

4.7 from 3,588 cooks

Prep20 min

Cook30 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the sake and butter elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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