Lamb chops with pomegranate bulgur

Prep 25 min
Total 35 min
Makes 3 Servings



1/2 cup
coarse or medium bulgur
1/3 cup
3 tbsp
garlic cloves, minced
2 tbsp
3/4 tsp
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


  • 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.


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.

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