Updated Nov 24, 2014Chatelaine
- 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.
NutritionCalories 356, Protein 23 g, Carbohydrates 28 g, Fat 18 g, Fibre 5 g, Sodium 923 mg.
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.