Sweet dried cranberries are sprinkled over fluffy bulgur wheat, loaded with crunchy cucumber & cooling mint, together with a browned, butter-basted lamb chop. Served with a creamy red wine vinegar dressing.
Lamb Chop & Cranberry Bulgur Wheat
Lamb Chop & Cranberry Bulgur Wheat
with fresh mint
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bulgur Wheat
- Cucumber
- Dried Cranberries
- Free-range Lamb Leg Chops
- Fresh Mint
- Low Fat Plain Yoghurt
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BULGUR & DRESSING
Boil the kettle. Place the bulgur wheat in a pot with 200ml 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 to cool. In a small bowl, mix together the yoghurt, the vinegar, a sweetener (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LIPSMACKING LAMB
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. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
LOAD WITH FLAVOUR
In a bowl, mix together the bulgur wheat, the diced cucumber, the chopped mint, a drizzle of olive oil, and seasoning.
DISH UP!
Plate up the loaded bulgar wheat and drizzle over the creamy red wine vinegar dressing. Sprinkle over the dried cranberries, side with the juicy lamb chop, and drizzle over any reserved pan juices. Dig in, Chef!
Bulgur Wheat - 100ml
Low Fat Plain Yoghurt - 40ml
Red Wine Vinegar - 10ml
Free-range Lamb Leg Chops - 175g
Cucumber - 100g
Fresh Mint - 3g
Dried Cranberries - 10g
BULGUR & DRESSING
Boil the kettle. Place the bulgur wheat in a pot with 400ml 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 to cool. In a small bowl, mix together the yoghurt, the vinegar, a sweetener (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LIPSMACKING LAMB
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. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
LOAD WITH FLAVOUR
In a bowl, mix together the bulgur wheat, the diced cucumber, the chopped mint, a drizzle of olive oil, and seasoning.
DISH UP!
Plate up the loaded bulgar wheat and drizzle over the creamy red wine vinegar dressing. Sprinkle over the dried cranberries, side with the juicy lamb chops, and drizzle over any reserved pan juices. Dig in, Chef!
Bulgur Wheat - 200ml
Low Fat Plain Yoghurt - 80ml
Red Wine Vinegar - 20ml
Free-range Lamb Leg Chops - 350g
Cucumber - 200g
Fresh Mint - 5g
Dried Cranberries - 20g
BULGUR & DRESSING
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 to cool. In a small bowl, mix together the yoghurt, the vinegar, a sweetener (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LIPSMACKING LAMB
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. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
LOAD WITH FLAVOUR
In a bowl, mix together the bulgur wheat, the diced cucumber, the chopped mint, a drizzle of olive oil, and seasoning.
DISH UP!
Plate up the loaded bulgar wheat and drizzle over the creamy red wine vinegar dressing. Sprinkle over the dried cranberries, side with the juicy lamb chops, and drizzle over any reserved pan juices. Dig in, Chef!
Bulgur Wheat - 300ml
Low Fat Plain Yoghurt - 125ml
Red Wine Vinegar - 30ml
Free-range Lamb Leg Chops - 525g
Cucumber - 300g
Fresh Mint - 8g
Dried Cranberries - 30g
BULGUR & DRESSING
Boil the kettle. Place the bulgur wheat in a pot with 800ml 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 to cool. In a small bowl, mix together the yoghurt, the vinegar, a sweetener (to taste) and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside.
LIPSMACKING LAMB
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. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
LOAD WITH FLAVOUR
In a bowl, mix together the bulgur wheat, the diced cucumber, the chopped mint, a drizzle of olive oil, and seasoning.
DISH UP!
Plate up the loaded bulgar wheat and drizzle over the creamy red wine vinegar dressing. Sprinkle over the dried cranberries, side with the juicy lamb chops, and drizzle over any reserved pan juices. Dig in, Chef!
Bulgur Wheat - 400ml
Low Fat Plain Yoghurt - 160ml
Red Wine Vinegar - 40ml
Free-range Lamb Leg Chops - 700g
Cucumber - 400g
Fresh Mint - 10g
Dried Cranberries - 40g
Woolies Products in this dish
