Lamb chops with pomegranate bulgur

6

PREP TIME

25 min

TOTAL TIME

35 min

Makes

3 Servings

Lamb chops with pomegranate bulgur

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.