Thai · Salad

Roasted Lamb Tabbouleh

This Thai Tabbouleh leans on coconut and basil to do the heavy lifting. We roast the Lamb for real depth, then bring it together in one pan.

4.6 from 3,678 cooks

Prep20 min

Cook12 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the coconut and basil 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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Thai Members

Thai

This Thai Soup leans on lemongrass and lime to do the heavy lifting. We grill the Chickpea for...

40 min · Easy

Thai Members

Thai

Our tested Braised Chicken Thigh Tabbouleh: coconut, generous, and balanced with lemongrass and...

2 hr · Advanced

Thai Members

Thai

A coconut take on Aubergine Shakshuka, built on coconut and basil and finished the way we like...

1 hr 45 min · Medium

Thai

Weeknight-friendly Beef Chowder with the lemongrass and lime we come back to again and again....

1 hr 15 min · Medium