Recipe #8 Spicy lamb chops with pomegranate and feta tabouleh

The lamb was delicious – the rub is superb. It’s for sale in Tesco, as well as M&S.
The tabouleh was great too, and will keep for a few days if there’s leftovers. We used coriander instead of mint, which was tasty too.

Ingredients
150g bulgar wheat
150g feta, cubed
125g pomegranate seeds
Small bunch mint, chopped
Juice of ½ a lemon
4 lamb cutlets or chops
1 tsp ras el hanout spice (or baharat spice)

Method
Cook the bulgar wheat in water/chicken stock for 15 minutes until tender, then drain. Fluff up with a fork and stir through the feta, pomegranate seeds, mint and lemon juice. Season well, mix and set aside.
Heat a griddle pan until smoking-hot. Drizzle the lamb with olive oil, rub with spice, season well and griddle until cooked to your liking.
Serve the chops with the tabouleh.

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This entry was posted in 52 Recipes 2010, Lamb, Mains, Meat, Salad and tagged , , , , , , , , . Bookmark the permalink.

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