From: Chef Jeff Drew, Snake River Grill, Jackson Hole, WY. Yield: 12 servings. 3 American Lamb top sirloins1/2 cup tahini 2 tsp. salt 2 tsp. pepper 6 cups bulgur wheat 9 scallions, sliced3/4 cup Italian parsley, chopped3/4 cup fresh mint leaves, chopped 1 1/2 cups extra virgin olive oil3/4 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. ...

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