Dare we say that lamb & mint will always be a match made in heaven? These lamb chops drizzled with a garlic & mint sauce make for an elegant dish fit for any occasion. Complete with a loaded bulgur wheat tabbouleh salad, say hello to the new dish at the top of your easy gourmet list!
Lamb Chops & Mint-garlic Sauce
Lamb Chops & Mint-garlic Sauce
with a loaded tabbouleh salad
Hands on Time: 10 - 15 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Bulgur Wheat
- Cucumber
- Dried Chilli Flakes
- Free-range Lamb Chops
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- NOMU Lamb Rub
- Salad Leaves
- Sesame Soy
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
LET’S BE BULGUR!
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP IN YOUR STEP
While the bulgur is steaming, peel and grate the garlic. Rinse and roughly chop the mint. Roughly dice ½ the tomato. Rinse and roughly shred the salad leaves. Roughly dice the cucumber.
MINT-GARLIC SAUCE
In a bowl, combine the sesame-soy, ¾ of the chopped mint, the chilli flakes (to taste) and the grated garlic - both to taste. Set aside.
SEAR-IOUSLY GOOD CHOPS
Pat the lamb chop dry with paper towel and season. Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, sear the chop for 3-4 minutes per side or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the rub. Remove from the pan and rest for 5 minutes.
IT’S TABBOULEH TIME
In a salad bowl, combine the diced tomato, the remaining mint, the diced cucumber, the shredded salad leaves, the cooked bulgur, a drizzle of oil, and seasoning.
VOILA!
Plate up the loaded tabbouleh. Side with the lamb chop and drizzle over the mint-garlic sauce. Well done, Chef!
Bulgur Wheat - 75ml
Garlic Clove - 1
Fresh Mint - 4g
Tomato - 1
Salad Leaves - 20g
Cucumber - 50g
Sesame-soy - 20ml
Dried Chilli Flakes - 2,5ml
Free-range Lamb Chops - 175g
NOMU Lamb Rub - 5ml
LET’S BE BULGUR!
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP IN YOUR STEP
While the bulgur is steaming, peel and grate the garlic. Rinse and roughly chop the mint. Roughly dice the tomato. Rinse and roughly shred the salad leaves. Roughly dice the cucumber.
MINT-GARLIC SAUCE
In a bowl, combine the sesame-soy, ¾ of the chopped mint, the chilli flakes (to taste) and the grated garlic - both to taste. Set aside.
SEAR-IOUSLY GOOD CHOPS
Pat the lamb chops dry with paper towel and season. Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, sear the chops for 3-4 minutes per side or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the rub. Remove from the pan and rest for 5 minutes.
IT’S TABBOULEH TIME
In a salad bowl, combine the diced tomato, the remaining mint, the diced cucumber, the shredded salad leaves, the cooked bulgur, a drizzle of oil, and seasoning.
VOILA!
Plate up the loaded tabbouleh. Side with the lamb chops and drizzle over the mint-garlic sauce. Well done, Chef!
Bulgur Wheat - 150ml
Garlic Clove - 1
Fresh Mint - 8g
Tomato - 1
Salad Leaves - 40g
Cucumber - 100g
Sesame-soy - 40ml
Dried Chilli Flakes - 5ml
Free-range Lamb Chops - 350g
NOMU Lamb Rub - 10ml
LET’S BE BULGUR!
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP IN YOUR STEP
While the bulgur is steaming, peel and grate the garlic. Rinse and roughly chop the mint. Roughly dice 1½ of the tomatoes. Rinse and roughly shred the salad leaves. Roughly dice the cucumber.
MINT-GARLIC SAUCE
In a bowl, combine the sesame-soy, ¾ of the chopped mint, the chilli flakes (to taste) and the grated garlic - both to taste. Set aside.
SEAR-IOUSLY GOOD CHOPS
Pat the lamb chops dry with paper towel and season. Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, sear the chops for 3-4 minutes per side or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the rub. Remove from the pan and rest for 5 minutes.
IT’S TABBOULEH TIME
In a salad bowl, combine the diced tomato, the remaining mint, the diced cucumber, the shredded salad leaves, the cooked bulgur, a drizzle of oil, and seasoning.
VOILA!
Plate up the loaded tabbouleh. Side with the lamb chops and drizzle over the mint-garlic sauce. Well done, Chef!
Bulgur Wheat - 225ml
Garlic Cloves - 2
Fresh Mint - 12g
Tomatoes - 2
Salad Leaves - 60g
Cucumber - 150g
Sesame-soy - 60ml
Dried Chilli Flakes - 7,5ml
Free-range Lamb Chops - 525g
NOMU Lamb Rub - 15ml
LET’S BE BULGUR!
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
PREP IN YOUR STEP
While the bulgur is steaming, peel and grate the garlic. Rinse and roughly chop the mint. Roughly dice the tomatoes. Rinse and roughly shred the salad leaves. Roughly dice the cucumber.
MINT-GARLIC SAUCE
In a bowl, combine the sesame-soy, ¾ of the chopped mint, the chilli flakes (to taste) and the grated garlic - both to taste. Set aside.
SEAR-IOUSLY GOOD CHOPS
Pat the lamb chops dry with paper towel and season. Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, sear the chops for 3-4 minutes per side or until cooked to your preference. During the final 1-2 minutes, baste with a knob of butter or drizzle of oil and the rub. Remove from the pan and rest for 5 minutes.
IT’S TABBOULEH TIME
In a salad bowl, combine the diced tomato, the remaining mint, the diced cucumber, the shredded salad leaves, the cooked bulgur, a drizzle of oil, and seasoning.
VOILA!
Plate up the loaded tabbouleh. Side with the lamb chops and drizzle over the mint-garlic sauce. Well done, Chef!
Bulgur Wheat - 300ml
Garlic Cloves - 2
Fresh Mint - 15g
Tomatoes - 2
Salad Leaves - 80g
Cucumber - 200g
Sesame-soy - 80ml
Dried Chilli Flakes - 10ml
Free-range Lamb Chops - 700g
NOMU Lamb Rub - 20ml
Woolies Products in this dish
