From: Chef Jeff Drew, Snake River Grill, Jackson Hole, WY. Yield: 12 servings.
3 American Lamb top sirloins
1/2 cup tahini
2 tsp. salt
2 tsp. pepper
6 cups bulgur wheat
9 scallions, sliced
3/4 cup Italian parsley, chopped
3/4 cup fresh mint leaves, chopped
1 1/2 cups extra virgin olive oil
3/4 cup fresh lemon juice
to taste, salt and pepper
12 sprigs fresh mint, for garnish
Rub lamb sirloin with tahini, salt and pepper. Grill to desired degree of doneness. Cover and let stand for 10 minutes.
Prepare bulgur wheat according to package directions. Stir in scallions, parsley, mint, oil, lemon juice, salt and pepper.
To serve: Mound bulgur in center of plate. Thinly slice lamb and place on top of bulgur. Drizzle with olive oil and garnish with fresh mint.
AMERICAN LAMB BOARD
