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.
Serving guide
Choose your portion size.
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 & 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 & 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 & 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.66
for 4 servings · R70.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Leg Chops needs 700 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Red Wine Vinegar needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
Shopping
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Frequently Asked Questions
What is the preparation time for Lamb Chop & Cranberry Bulgur Wheat?
The preparation time for Lamb Chop & Cranberry Bulgur Wheat with fresh mint is between 15 and 20 minutes.
What is the total time required to make Lamb Chop & Cranberry Bulgur Wheat with fresh mint?
The total time required to make Lamb Chop & Cranberry Bulgur Wheat with fresh mint is between 20 and 25 minutes.
How many servings does Lamb Chop & Cranberry Bulgur Wheat provide?
4 servings
What are the main ingredients in Lamb Chop & Cranberry Bulgur Wheat?
Bulgur Wheat, Cucumber, Dried Cranberries, Free-range Lamb Leg Chops, Fresh Mint, Red Wine Vinegar, Yoghurt
What is the nutritional information of Lamb Chop & Cranberry Bulgur Wheat?
Calories: 910, Carbs: 82 grams, Fat: grams, Protein: 41.2 grams, Sugar: 4.4 grams, Salt: 175 grams
How do I prepare Lamb Chop & Cranberry Bulgur Wheat?
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. 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! LOAD WITH FLAVOUR: In a bowl, mix together the bulgur wheat, the diced cucumber, the chopped mint, a drizzle of olive oil, and seasoning. 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.
What should be prepared from my kitchen to make Lamb Chop & Cranberry Bulgur Wheat?
Bulgur Wheat, Cucumber, Dried Cranberries, Free-range Lamb Leg Chops, Fresh Mint, Red Wine Vinegar, Yoghurt
How many calories does Lamb Chop & Cranberry Bulgur Wheat have?
910 calories
How much fat content does Lamb Chop & Cranberry Bulgur Wheat have?
grams