Griddled Lamb Chops with Pine Nuts and Pomegranate Tabbouleh

Lamb chops brushed with rosemary oil served alongside a spicy bulgur wheat salad with pine nuts and pomegranate seeds.

Healthy Lamb High Protein Middle Eastern Tabbouleh

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.5 kcal total

Carbs

42.2g

per serving

168.8 g total

Fat

80.1g

per serving

320.2 g total

Protein

48.9g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Pomegranate

Seeds only

piece

Lemon

Zest and juice

GrainsCereals

175

Bulgar Wheat

Liquids

700

Chicken Stock

Warmed

Meat

piece

Lamb Chop

NutsSeeds

tsp

tsp

tsp

clove

Roughly chopped

200

Pine Nut

Toasted

0.5

bunch

Mint

Fresh, roughly chopped

0.5

bunch

Coriander

Fresh, roughly chopped

Salt

To taste

Black Pepper

Freshly ground, to taste

0.5

bunch

Rosemary

Tied with string

OilsFats

tbsp

Olive Oil

Or rapeseed oil

Olive Oil

For griddling

Vegetables

piece

Chipotle Dried Chillies

piece

Shallot

Roughly chopped

piece

Red Chilli

Seeds removed, roughly chopped

Method

Simmer the bulgur wheat in the chicken stock for 15-20 minutes until cooked.

Serve the lamb chops resting against a mound of tabbouleh on each plate.

Drain the bulgur wheat, let it cool, and place it in a large bowl.

Soak the chipotle chillies in hot water for five minutes, then add to a food processor.

Toast the fenugreek, cumin, and coriander seeds in a dry pan then add to the processor.

Blend garlic, shallots, fresh chillies, and oil until smooth and stir some into the bulgur wheat.

Mix in pine nuts, pomegranate seeds, herbs, lemon juice, zest, seasoning, and olive oil.

Heat a griddle pan and brush the lamb chops with olive oil using the rosemary bunch.

Griddle the chops for two minutes per side while continuously brushing with rosemary oil.