Ingredients
- 8 lamb chops
- 2 crushed large garlic cloves
- 1 tbsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- Pinch cayenne pepper
- 2 tbsp extra-virgin olive oil
- Sea salt
- 225 g uncooked bulgur wheat
- 360 ml boiling water
- 1 small garlic clove, finely chopped
- 1 bunch fresh mint
- 1 small bunch parsley
- 130g fresh or frozen peas
- Zest of one lemon
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Preparation
Step 1
In a food processor add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste
Step 2
Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature (about 20minutes).
Step 3
Heat a grill pan over high heat, add the chops and sear for about 2 minutes. Flip the chops over and cookfor another 3 minutes for medium-rare and 3,5 minutes for medium.
Step 4
In a large bowl, combine bulgur and very hot water, cover and set aside until water is absorbed, about 30 minutes.
Step 5
Add garlic, parsley, peas, lemon zest and juice, oil and salt and toss until combined. Serve cold or at room temperature.
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