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 - 75ml
Cucumber - 50g
Tomato - 1
Mixed Herbs - 6g
Onion - 1
Free-range Lamb Leg Chops - 175g
NOMU Moroccan Rub - 7,5ml
Dried Pomegranate Gems - 10g
Lemon Juice - 10ml
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 - 150ml
Cucumber - 100g
Tomato - 1
Mixed Herbs - 10g
Onion - 1
Free-range Lamb Leg Chops - 350g
NOMU Moroccan Rub - 15ml
Dried Pomegranate Gems - 20g
Lemon Juice - 20ml
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 - 225ml
Cucumber - 150g
Tomatoes - 2
Mixed Herbs - 16g
Onion - 1
Free-range Lamb Leg Chops - 525g
NOMU Moroccan Rub - 22,5ml
Dried Pomegranate Gems - 30g
Lemon Juice - 30ml
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!
Bulgur Wheat - 300ml
Cucumber - 200g
Tomatoes - 2
Mixed Herbs - 20g
Onion - 1
Free-range Lamb Leg Chops - 700g
NOMU Moroccan Rub - 30ml
Dried Pomegranate Gems - 40g
Lemon Juice - 40ml
Woolies Products in this dish
