Griddled Lamb Chops With Pine Nuts And Pomegranate Tabbouleh
This hearty and flavorful recipe combines tender lamb chops with fragrant bulgur wheat tabbouleh. The tabbouleh is a delightful mix of nutty bulgur wheat, crunchy pine nuts, juicy pomegranate seeds, and fresh herbs, all tossed in a zesty dressing. Paired with succulent griddled lamb chops that are seasoned with aromatic rosemary, this dish is a feast for the senses and a perfect choice for a special meal.
— Constant Cookbook
Ingredients
- 175g/6oz bulgur wheat
- 700ml/1¼ pints chicken stock
- 2 chipotle
- 1 tsp caraway seeds
- 1 tsp cumin
- 1 tsp coriander seeds
- 2 garlic
- 2 shallots
- 2 red chillies
- 2 tbsp olive oil
- 200g/7oz toasted pine nuts
- 1 pomegranate
- ½ bunch fresh mint
- ½ bunch fresh coriander
- 1 lemon
- and freshly ground saltblack pepper
- 8 lamb chops
- ½ bunch rosemary
- 50ml/2fl oz olive oil
Instructions
- For the bulgur wheat, place the bulgur wheat in a saucepan and cover with warm chicken stock. Simmer for 15-20 minutes, or until cooked.
- Drain the bulgur wheat, allow to cool and add to a large bowl.
- Soak the chipotle dried chillies in hot water for five minutes until soft, remove and add to a food processor.
- Heat a small frying pan and heat the fenugreek, cumin and coriander seeds until they start to give off a strong smell, then add them to the food processor.
- Add the garlic, shallots, chillies and oil to the food processor and blend until smooth. Add a couple of tablespoons of the mix to the bulgur wheat and stir.
- Add the pine nuts, pomegranate, mint, coriander, lemon juice and zest and finish with salt and pepper and a little olive oil. Set aside.
- For the griddled lamb chops, heat a large griddle pan and dip the rosemary bunch in the olive oil. Brush the chops with the oil-soaked rosemary. Season with salt and pepper.
- Cook the chops for a couple of minutes each side continuing to brush with the rosemary and oil.
- To serve, place the tabbouleh in the centre of each of four plates and lean the lamb chops up against the tabbouleh.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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