Lamb chops with pomegranate bulgur
Prep 25 min
Total 35 min
Makes 3 Servings
Updated Nov 24, 2014
Chatelaine
Ingredients
1/2 cup
coarse or medium bulgur
1/3 cup
3 tbsp
3
garlic cloves, minced
2 tbsp
dried oregano leaves
3/4 tsp
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
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
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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