Grilled lamb chops with tabbouleh

2

PREP TIME

15 min

Makes

4 Servings

* PLUS Barbecuing Time: 10 minutes
Grilled lamb chops with tabbouleh

Michael Graydon


Ingredients

  • 3/4 cup fine bulgur
  • 1/4 tsp salt
  • 1 medium tomato , diced
  • 2-Jan English cucumber , 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.