Lamb chops with pomegranate bulgur
6
PREP TIME
25 min
TOTAL TIME
35 min
Makes
3 Servings
Lamb chops with pomegranate bulgur.Photo, Roberto Caruso.
Ingredients
- 1/2 cup coarse or medium bulgur
- 1/3 cup lemon juice
- 3 tbsp olive oil
- 3 garlic cloves , minced
- 2 tbsp dried oregano leaves
- 3/4 tsp salt
- 6 lamb-loin chops , about 400 g
- 3/4 cup pomegranate seeds , about 1/2 pomegranate
- 1/2 cup crumbled feta
- 1/2 cup chopped parsley
- 1 tbsp lemon zest
Instructions
- Pour bulgur into a medium bowl and cover with 2 cups boiling water. Let stand, covered, until bulgur is tender, 15 to 20 min. Drain well.
- Whisk 1/4 cup lemon juice with 2 tbsp oil, garlic, oregano and salt in a shallow dish. Add lamb chops and coat well. Marinate at room temperature for 10 min.
- Heat a large frying pan over medium-high. Add lamb and cook until golden, 3 to 4 min per side for medium-rare.
- Stir remaining 2 tbsp lemon juice, remaining oil, pomegranate seeds, feta, parsley and lemon zest into bulgur. Serve alongside lamb chops.
Nutrition (per serving)
- Calories
- 356,
- Protein
- 23 g,
- Carbohydrates
- 28 g,
- Fat
- 18 g,
- Fibre
- 5 g,
- Sodium
- 923 mg.
Wine Pairings
Serving a red with meat may be obvious, but make it your own with this high-value, fully charged red. Its anise and pomegranate flavours especially complement the herbs in Lamb Chops with Pomegranate Bulgur.
Montalto Nero d’Avola Cabernet Sauvignon, Italy, $10.
FILED UNDER: Dinner Middle Eastern stovetop
