Japanese · Salad

Japanese Lamb Tabbouleh

The kind of Japanese plate you make on repeat. soy and ginger, a proper roast, and a finish of fresh herbs.

4.6 from 4,011 cooks

Prep15 min

Cook25 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the soy and ginger 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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