6
Traditional Mediterranean flavours shine through in this simple lamb chop dinner.
3/4 cup fine bulgur
1/4 tsp salt
1 medium tomato, diced
2 English cucumbers, diced
1/2 cup finely chopped parsley
3 tbsp lemon juice
1 tbsp extra-virgin olive oil
4 2-bone lamb chops, 500 g total
1/8 tsp salt
Fresh mint, optional
Combine bulgur and 1/4 tsp salt in a large bowl. Add 1 cup boiling water. Stir, cover and let stand until water is absorbed and bulgur is tender, about 5 min. Let cool slightly, about 5 min, then stir in tomato, cucumber, parsley, lemon juice and olive oil. Season with pepper.
Preheat barbecue to medium-high. Sprinkle both sides of chops with 1/8 tsp salt and pepper. For medium-rare, grill about 4 to 5 min per side. Slice each double chop in half and serve with tabbouleh.Garnish with mint.
Calories 225, Protein 17 g, Carbohydrates 24 g, Fat 8 g, Fibre 4 g, Sodium 251 mg.
Kitchen tip Bulgur comes in several sizes. Fine bulgur is the quickest to prepare, but this recipe works well using any variety. Simply make it according to the package directions.
Find more delicious recipes for lamb.