Grilled Lamb Chops With Tabbouleh
8
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
Traditional Mediterranean flavours shine through in this simple lamb chop dinner.
Ingredients
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
Instructions
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.
Nutrition (per serving)
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.