Lamb Steaks with Citrus Tabbouleh

1-2 leg lamb steaks per serving (the number will depend on the size of the cuts - ours were quite small)
2 tablespoons sumac (a purplish red spice made from ground berries - it has a tart flavour)
2 tablespoons olive oil1 clove garlic, crushed
1 cup plain, unsweetened yoghurt

Place the lamb steaks in a flat dish. Mix together the remaining ingredients and spoon over and under the steaks and set aside for several hours.

Citrus Tabbouleh

1/2 cup burghul
1 cup coarsely chopped parsley
6 plum tomatoes, chopped finely
2 tablespoons chopped mint
2 tablespoons lemon zest
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon freshly ground pepper
1/2 teaspoon salt

Place the burghul in a bowl and cover with hot water. Let stand for 30 minutes then drain and squeeze to remove excess moisture. Combine with the remaining ingredients.

Heat a little oil in a pan and fry the lamb steaks for about 3 minutes each side. Serve with the tabbouleh and a few rocket leaves.