Lamb Tabbouleh Salad

Ingredients

• 1 cup bulgur uncooked
• 15 ounce garbanzo beans drained canned (chick-peas)
• 0.3 cup chicken broth low-sodium undiluted canned
• 2 tablespoons mint leaves fresh minced
• 0.5 cup parsley fresh chopped
• 0.5 cup green onions minced
• 0.8 pound leg of lamb boneless lean cut into 1/2-inch-thick slices
• 0.3 cup juice of lemon 
• 2 teaspoons olive oil 
• 0.5 teaspoon pepper freshly ground
• 5 cups torn romaine lettuce 
• 0.3 teaspoon salt 
• 1 cup tomatoes diced seeded
• 1.5 cups water boiling

Equipment

• bowl
• oven
• broiler pan

Directions

1. Combine bulgur and water in a large bowl; let stand 1 hour or until bulgur is tender and liquid is absorbed.
2. Add tomato and next 4 ingredients; stir well.
3. Combine lemon juice and next 4 ingredients, stirring well.
4. Place lamb slices on rack of a broiler pan coated with cooking spray.
5. Brush lamb with 2 tablespoons lemon juice mixture. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or to desired degree of doneness.
6. Cut lamb into 1/2-inch pieces.
7. Add remaining lemon juice mixture and lamb to bulgur mixture; toss well. To serve, place lettuce evenly on 4 salad plates. Top evenly with bulgur mixture.