Don’t you just love a great lamb dish, Chef? Bulgur wheat is loaded with flavour by adding tangy tomato, cooling cucumber, spring onion & a herbaceous Pesto Princess Chimichurri sauce. Topped with juicy lamb chops and creamy yoghurt.
Lamb Chops & Loaded Bulgur
Lamb Chops & Loaded Bulgur
with chimichurri & yoghurt
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bulgur Wheat
- Cucumber
- Free-range Lamb Leg Chops
- Fresh Parsley
- Low Fat Plain Yoghurt
- Pesto Princess Chimichurri Sauce
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BULGUR
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.
LAMB
While the bulgur wheat is on the go, 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, season, and rest for 5 minutes. Cover to keep warm.
ALL TOGETHER
In a bowl, combine the cooked bulgur, the sliced onion, the diced tomatoes, the diced cucumber, the chopped parsley, the chimichurri sauce, a generous drizzle of olive oil, and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur, top with dollops of yoghurt, and side with the lamb chop. Well done, Chef!
Bulgur Wheat - 75ml
Free-range Lamb Leg Chops - 175g
Spring Onion - 1
Tomato - 1
Cucumber - 100g
Fresh Parsley - 5g
Pesto Princess Chimichurri Sauce - 15ml
Low Fat Plain Yoghurt - 30ml
BULGUR
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.
LAMB
While the bulgur wheat is on the go, 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, season, and rest for 5 minutes. Cover to keep warm.
ALL TOGETHER
In a bowl, combine the cooked bulgur, the sliced onion, the diced tomatoes, the diced cucumber, the chopped parsley, the chimichurri sauce, a generous drizzle of olive oil, and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur, top with dollops of yoghurt, and side with the lamb chops. Well done, Chef!
Bulgur Wheat - 150ml
Free-range Lamb Leg Chops - 350g
Spring Onion - 1
Tomato - 1
Cucumber - 200g
Fresh Parsley - 10g
Pesto Princess Chimichurri Sauce - 30ml
Low Fat Plain Yoghurt - 60ml
BULGUR
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.
LAMB
While the bulgur wheat is on the go, 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, season, and rest for 5 minutes. Cover to keep warm.
ALL TOGETHER
In a bowl, combine the cooked bulgur, the sliced onion, the diced tomatoes, the diced cucumber, the chopped parsley, the chimichurri sauce, a generous drizzle of olive oil, and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur, top with dollops of yoghurt, and side with the lamb chops. Well done, Chef!
Bulgur Wheat - 225ml
Free-range Lamb Leg Chops - 525g
Spring Onions - 2
Tomatoes - 2
Cucumber - 300g
Fresh Parsley - 15g
Pesto Princess Chimichurri Sauce - 45ml
Low Fat Plain Yoghurt - 90ml
BULGUR
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.
LAMB
While the bulgur wheat is on the go, 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, season, and rest for 5 minutes. Cover to keep warm.
ALL TOGETHER
In a bowl, combine the cooked bulgur, the sliced onion, the diced tomatoes, the diced cucumber, the chopped parsley, the chimichurri sauce, a generous drizzle of olive oil, and seasoning.
TIME TO EAT
Make a bed of the loaded bulgur, top with dollops of yoghurt, and side with the lamb chops. Well done, Chef!
Bulgur Wheat - 300ml
Free-range Lamb Leg Chops - 700g
Spring Onions - 2
Tomatoes - 2
Cucumber - 400g
Fresh Parsley - 20g
Pesto Princess Chimichurri Sauce - 60ml
Low Fat Plain Yoghurt - 125ml
Woolies Products in this dish
