For 4 people

Lamb

• 2 lamb crowns (room temperature)
• Pressed garlic
• Parsley
• Mint
• Thyme
• Rosemary
• Marjoram
• Lemon
• Salt and pepper

Season the lamb crowns with salt, pepper and garlic, cook on the indirect side at approx. 110 °C to a core temperature of 56 °C.

Then grill over a flame until the meat has reached a core temperature of 60 - 62 C. Then turn the grilled meat in the chopped herbs and lemon zest and leave to rest for a few minutes.

Taboulé

• 1 bunch chopped flat-leaf parsley
• Some chopped mint
• 5 tablespoons bulgur cooked according to pack instructions
• 1 lemon
• 2 finely diced tomatoes
• 1 bell bell pepper, finely diced
• 1 spring leek, finely chopped
• Olive oil, salt, pepper, paprika, ras el hannout, garlic
• 1 pomegranate

Mix the cooked bulgur with the chopped tomatoes, peppers, spring onions and parsley, then season with olive oil, salt, pepper, garlic, ras el hannout and lemon.

Mint yogurt as a dip

• 1 cup of yogurt
• Mint
• Salt Pepper Chili