*0306kcal[8.0][10/10]* Bulgur with Herbed Lamb and Roasted Red Peppers

The Complete Mediterranean Cookbook. Looking to Greece for inspiration, we set out to create a bulgur recipe full of character and flavor that could be served alongside any number of dishes—from fresh salads, to hearty soups, to grilled vegetables and meats. Much as pancetta or bacon might be used to flavor a dish, we used ground lamb to create a rich, flavorful base for this pilaf-style bulgur; when we used larger pieces of lamb instead of ground lamb, the meat took on too central a role. We added roasted red peppers to the base with the onion to bring out the peppers’ deep sweetness. Fresh marjoram and dill offered a verdant, slightly floral counterpoint to the savory flavors of the lamb and bulgur. We found that adding the marjoram to the aromatics during cooking brought out its fullest flavor, and adding the dill at the end, off the heat, gave us the fresh herbal finish we were after. A squeeze of fresh lemon juice when serving added a burst of brightness and tied the dish together. When shopping, don’t confuse bulgur with cracked wheat, which has a much longer cooking time and will not work in this recipe.

Good

% Daily Values based on a 2,000 calorie diet