What are the main ingredients in Lemon Glazed Lamb Chops?

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

What is the nutritional information of Lemon Glazed Lamb Chops?

Calories: 850, Carbs: 65 grams, Fat: grams, Protein: 37.2 grams, Sugar: 12.4 grams, Salt: 221 grams

How do I prepare Lemon Glazed Lamb Chops?

ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside. SOME PREP: In a small bowl, combine ¾ of the lemon juice with 2 tbsp of sweetener. LAMB 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 2-3 minutes, baste with a knob of butter and the lemon mixture. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes. JUST BEFORE SERVING: In a salad bowl, combine the cooked bulgur, the diced cucumber, the caramelised onion, the chopped sun-dried tomatoes, and a drizzle of olive oil. TIME TO EAT: Plate up the loaded bulgur and top with the sizzling lamb chops. Drizzle over the reserved pan juices and the remaining lemon juice. Garnish with the chopped parsley. Well done, Chef!

What should be prepared from my kitchen to make Lemon Glazed Lamb Chops?

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

Lemon Glazed Lamb Chops

A light lamb dish that is as refreshing as it is luscious. It begins with the nutty flavour notes of bulgur wheat, featuring pops of tangy sun-dried tomatoes, sweet onions & cooling cucumber. The dish continues with zesty lamb chops and finishes with a lemon juice drizzle and fresh parsley.

Lemon Glazed Lamb Chops

with caramelised onion, sun-dried tomatoes & cucumber

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Cucumber
Free-range Lamb Leg Chops
Fresh Parsley
Lemon Juice
Onion
Onions
Sun-Dried Tomatoes

From your kitchen:

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

Serves 1

ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
SOME PREP
In a small bowl, combine ¾ of the lemon juice with 1 tbsp of sweetener.
LAMB 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 2-3 minutes, baste with a knob of butter and the lemon mixture. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked bulgur, the diced cucumber, the caramelised onion, the chopped sun-dried tomatoes, and a drizzle of olive oil.
TIME TO EAT
Plate up the loaded bulgur and top with the sizzling lamb chop. Drizzle over the reserved pan juices and the remaining lemon juice. Garnish with the chopped parsley. Well done, Chef!

Onion - 1
Bulgur Wheat - 75ml
Lemon Juice - 40ml
Free-range Lamb leg Chops - 175g
Cucumber - 50g
Sun-dried Tomatoes - 30g
Fresh Parsley - 3g

Download the Recipe

Serves 2

ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain (if necessary), fluff with a fork, and set aside.
SOME PREP
In a small bowl, combine ¾ of the lemon juice with 2 tbsp of sweetener.
LAMB 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 2-3 minutes, baste with a knob of butter and the lemon mixture. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked bulgur, the diced cucumber, the caramelised onion, the chopped sun-dried tomatoes, and a drizzle of olive oil.
TIME TO EAT
Plate up the loaded bulgur and top with the sizzling lamb chops. Drizzle over the reserved pan juices and the remaining lemon juice. Garnish with the chopped parsley. Well done, Chef!

Onion - 1
Bulgur Wheat - 150ml
Lemon Juice - 80ml
Free-range Lamb Leg Chops - 350g
Cucumber - 100g
Sun-dried Tomatoes - 60g
Fresh Parsley - 5g

Download the Recipe

Serves 3

ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
SOME PREP
In a small bowl, combine ¾ of the lemon juice with 3 tbsp of sweetener.
LAMB 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 2-3 minutes, baste with a knob of butter and the lemon mixture. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked bulgur, the diced cucumber, the caramelised onion, the chopped sun-dried tomatoes, and a drizzle of olive oil.
TIME TO EAT
Plate up the loaded bulgur and top with the sizzling lamb chops. Drizzle over the reserved pan juices and the remaining lemon juice. Garnish with the chopped parsley. Well done, Chef!

Onions - 2
Bulgur Wheat - 225ml
Lemon Juice - 125ml
Free-range Lamb Leg Chops - 525g
Cucumber - 150g
Sun-dried Tomatoes - 90g
Fresh Parsley - 8g

Download the Recipe

Serves 4

ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain (if necessary), fluff with a fork, and set aside.
SOME PREP
In a small bowl, combine ¾ of the lemon juice with 4 tbsp of sweetener.
LAMB 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 2-3 minutes, baste with a knob of butter and the lemon mixture. Remove from the pan, reserving the pan juices, season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked bulgur, the diced cucumber, the caramelised onion, the chopped sun-dried tomatoes, and a drizzle of olive oil.
TIME TO EAT
Plate up the loaded bulgur and top with the sizzling lamb chops. Drizzle over the reserved pan juices and the remaining lemon juice. Garnish with the chopped parsley. Well done, Chef!