No one will believe that you spent only 30 minutes cooking this one, Chef! Perfectly pan fried lamb chops are sided with a bulgur wheat salad loaded with onions, tomatoes, cucumber, dried pomegranate seeds and a herby mint & parsley medley. It’s a beaut!
Lamb Chop & Jewelled Tabbouleh
Lamb Chop & Jewelled Tabbouleh
with fresh mixed herbs
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Bulgur Wheat
- Cucumber
- Dried Pomegranate Gems
- Free-range Lamb Leg Chops
- Lemon Juice
- Mixed Herbs
- NOMU Moroccan Rub
- Onion
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 75ml 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.
QUICK PREP
Roughly dice the Cucumber and the tomato/es. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice ¼ of the onion.
SIZZLING CHOPS
Place a pan over 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE Onion
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced Onion until soft, 3-4 minutes. Remove from the pan.
ALL TOGETHER
When the bulgur wheat is done, add the cooked onions, the chopped herbs, the diced Tomatoes & Cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled tabbouleh, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 150ml 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.
QUICK PREP
Roughly dice the Cucumber and the tomato/es. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice ½ of the onion.
SIZZLING CHOPS
Place a pan over 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE Onion
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced Onion until soft, 3-4 minutes. Remove from the pan.
ALL TOGETHER
When the bulgur wheat is done, add the cooked onions, the chopped herbs, the diced Tomatoes & Cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled tabbouleh, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 225ml 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.
QUICK PREP
Roughly dice the Cucumber and the tomato/es. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice ¾ of the onion.
SIZZLING CHOPS
Place a pan over 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE Onion
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced Onion until soft, 4-5 minutes. Remove from the pan.
ALL TOGETHER
When the bulgur wheat is done, add the cooked onions, the chopped herbs, the diced Tomatoes & Cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled tabbouleh, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
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.
QUICK PREP
Roughly dice the Cucumber and the tomato/es. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice the onion.
SIZZLING CHOPS
Place a pan over 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes.
FRY THE Onion
Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced Onion until soft, 4-5 minutes. Remove from the pan.
ALL TOGETHER
When the bulgur wheat is done, add the cooked onions, the chopped herbs, the diced Tomatoes & Cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning.
DINNER IS READY
Plate up the jeweled tabbouleh, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef!
Frequently Asked Questions
What is the preparation time for Lamb Chop & Jewelled Tabbouleh?
The preparation time for Lamb Chop & Jewelled Tabbouleh with fresh mixed herbs is between 20 and 35 minutes.
What is the total time required to make Lamb Chop & Jewelled Tabbouleh with fresh mixed herbs?
The total time required to make Lamb Chop & Jewelled Tabbouleh with fresh mixed herbs is between 30 and 35 minutes.
How many servings does Lamb Chop & Jewelled Tabbouleh provide?
4 servings
What are the main ingredients in Lamb Chop & Jewelled Tabbouleh?
Bulgur Wheat, Cucumber, Dried Pomegranate Gems, Free-range Lamb Leg Chops, Lemon Juice, Mixed Herbs, NOMU Moroccan Rub, Onion, Tomato, Tomatoes
What is the nutritional information of Lamb Chop & Jewelled Tabbouleh?
Calories: 819, Carbs: 63 grams, Fat: grams, Protein: 36.9 grams, Sugar: 9.3 grams, Salt: 470 grams
How do I prepare Lamb Chop & Jewelled Tabbouleh?
DINNER IS READY: Plate up the jeweled tabbouleh, side with the lamb chops, and drizzle over the lemon juice (to taste). Good job, Chef! ALL TOGETHER: When the bulgur wheat is done, add the cooked onions, the chopped herbs, the diced tomatoes & cucumber, dried pomegranate seeds, a drizzle of olive oil, and seasoning. FRY THE ONION: Return the pan to medium heat with a drizzle of oil, if necessary. When hot, fry the diced onion until soft, 3-4 minutes. Remove from the pan. SIZZLING CHOPS: Place a pan over 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 and the NOMU rub. Remove from the pan, season, and rest for 5 minutes. QUICK PREP: Roughly dice the cucumber and the tomato/es. Rinse, pick, and roughly chop the mixed herbs. Peel and roughly dice ½ of the onion. BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a bowl with 150ml 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.
What should be prepared from my kitchen to make Lamb Chop & Jewelled Tabbouleh?
Bulgur Wheat, Cucumber, Dried Pomegranate Gems, Free-range Lamb Leg Chops, Lemon Juice, Mixed Herbs, NOMU Moroccan Rub, Onion, Tomato, Tomatoes
How many calories does Lamb Chop & Jewelled Tabbouleh have?
819 calories
How much fat content does Lamb Chop & Jewelled Tabbouleh have?
grams
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