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.
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)
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.