What are the main ingredients in Lamb Leg Chops & Tabbouleh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Lamb Leg Chops & Tabbouleh?

Calories: 848, Carbs: 79 grams, Fat: grams, Protein: 43 grams, Sugar: 14.1 grams, Salt: 561 grams

How do I prepare Lamb Leg Chops & Tabbouleh?

BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork. PREP STEP: Dice the tomato. Roughly chop the dried apricots. Rinse, pick, and chop the parsley. Rinse and thinly slice the spring onion. SUNFLOWER SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BROWNED LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes. TASTY TABBOULEH: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds. MOROCCAN MEAL: Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!

What should be prepared from my kitchen to make Lamb Leg Chops & Tabbouleh?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Lamb Leg Chops & Tabbouleh

This Moroccan-inspired, stovetop-only recipe is a crowd pleaser because it tastes like it took ages to cook but doesn’t. On a bed of lemony, loaded bulgur wheat featuring tomatoes, dried apricots, & toasted seeds, lies a browned lamb leg chop smothered in delicious pan juices.

Lamb Leg Chops & Tabbouleh

with dried apricots, sunflower seeds & fresh parsley

Hands on Time: 15 - 20 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Dried Apricots
Free-range Lamb Leg Chops
Fresh Parsley
Lemon Juice
NOMU Moroccan Rub
Spring Onion
Spring Onions
Sunflower Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
PREP STEP
Dice ½ the tomato. Roughly chop the dried apricots. Rinse, pick, and chop the parsley. Rinse and thinly slice the spring onion.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!

Bulgur Wheat - 100ml
Tomato - 1
Dried Apricots - 15g
Fresh Parsley - 10g
Spring Onion - 1
Sunflower Seeds - 5g
Free-range Lamb Leg Chops - 175g
NOMU Moroccan Rub - 10ml
Lemon Juice - 15ml

Download the Recipe

Serves 2

BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
PREP STEP
Dice the tomato. Roughly chop the dried apricots. Rinse, pick, and chop the parsley. Rinse and thinly slice the spring onion.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!

Bulgur Wheat - 200ml
Tomato - 1
Dried Apricots - 30g
Fresh Parsley - 20g
Spring Onion - 1
Sunflower Seeds - 10g
Free-range Lamb leg Chops - 350g
NOMU Moroccan Rub - 20ml
Lemon Juice - 30ml

Download the Recipe

Serves 3

BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
PREP STEP
Dice 1½ of the tomatoes. Roughly chop the dried apricots. Rinse, pick, and chop the parsley. Rinse and thinly slice the spring onions.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomatoes, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!

Bulgur Wheat - 300ml
Tomatoes - 2
Dried Apricots - 45g
Fresh Parsley - 30g
Spring Onions - 2
Sunflower Seeds - 15g
Free-range Lamb Leg Chops - 525g
NOMU Moroccan Rub - 30ml
Lemon Juice - 45ml

Download the Recipe

Serves 4

BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
PREP STEP
Dice the tomatoes. Roughly chop the dried apricots. Rinse, pick, and chop the parsley. Rinse and thinly slice the spring onions.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomatoes, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!