eCook Meal
Lamb Leg Chops & Tabbouleh
with dried apricots, sunflower seeds & fresh parsley
This Moroccan-inspired, stovetop-only recipe is a crowd pleaser because it tastes like it took ages to cook but doesn’t. On a bed of lemony, loaded bulgur wheat featuring tomatoes, dried apricots, & toasted seeds, lies a browned lamb leg chop smothered in delicious pan juices.
Serving guide
Choose your portion size.
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 100ml 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.
PREP STEP
Dice ½ the Tomato. Roughly chop the dried apricots. Rinse, pick, and chop the Parsley. Rinse and thinly slice the spring onion.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to 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 (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced Tomato, the chopped Parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 200ml 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.
PREP STEP
Dice the Tomato. Roughly chop the dried apricots. Rinse, pick, and chop the Parsley. Rinse and thinly slice the spring onion.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to 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 (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced Tomato, the chopped Parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
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.
PREP STEP
Dice 1½ of the tomatoes. Roughly chop the dried apricots. Rinse, pick, and chop the Parsley. Rinse and thinly slice the spring onions.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to 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 (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomatoes, the chopped Parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
Bulgur Wheat - 300ml
Tomatoes - 2
Dried Apricots - 45g
Fresh Parsley - 30g
Spring Onions - 2
Sunflower Seeds - 15g
Free-range Lamb Leg Chops - 525g
NOMU Moroccan Rub - 30ml
Lemon Juice - 45ml
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 400ml 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.
PREP STEP
Dice the tomatoes. Roughly chop the dried apricots. Rinse, pick, and chop the Parsley. Rinse and thinly slice the spring onions.
SUNFLOWER SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BROWNED LAMB
Return the pan to 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 (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomatoes, the chopped Parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
Bulgur Wheat - 400ml
Tomatoes - 2
Dried Apricots - 60g
Fresh Parsley - 40g
Spring Onions - 2
Sunflower Seeds - 20g
Free-range Lamb Leg Chops - 700g
NOMU Moroccan Rub - 40ml
Lemon Juice - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R262.36
for 4 servings · R65.59 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
-
Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
-
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
-
Fresh Parsley needs 40 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 27% of packR15.20
-
Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Dried Apricots
- NOMU Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Leg Chops & Tabbouleh?
The preparation time for Lamb Leg Chops & Tabbouleh with dried apricots, sunflower seeds & fresh parsley is between 15 and 20 minutes.
What is the total time required to make Lamb Leg Chops & Tabbouleh with dried apricots, sunflower seeds & fresh parsley?
The total time required to make Lamb Leg Chops & Tabbouleh with dried apricots, sunflower seeds & fresh parsley is between 25 and 30 minutes.
How many servings does Lamb Leg Chops & Tabbouleh provide?
4 servings
What are the main ingredients in Lamb Leg Chops & Tabbouleh?
Bulgur Wheat, Dried Apricot, Free-range Lamb Leg Chops, Lemon Juice, NOMU Moroccan Rub, Parsley, Spring Onion, Sunflower Seeds, Tomato
What is the nutritional information of Lamb Leg Chops & Tabbouleh?
Calories: 848, Carbs: 79 grams, Fat: grams, Protein: 43 grams, Sugar: 14.1 grams, Salt: 561 grams
How do I prepare Lamb Leg Chops & Tabbouleh?
TASTY TABBOULEH: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the cooked bulgur, the diced tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds. PREP STEP: Dice the tomato. Roughly chop the dried apricots. Rinse, pick, and chop the parsley. Rinse and thinly slice the spring onion. SUNFLOWER SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a bowl with 200ml 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. BROWNED LAMB: Return the pan to 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 (optional) and the NOMU rub. Remove from the pan, reserving any pan juices. Season and rest for 5 minutes. MOROCCAN MEAL: Plate up the herby tabbouleh. Top with the seared lamb leg chop and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
What should be prepared from my kitchen to make Lamb Leg Chops & Tabbouleh?
Bulgur Wheat, Dried Apricot, Free-range Lamb Leg Chops, Lemon Juice, NOMU Moroccan Rub, Parsley, Spring Onion, Sunflower Seeds, Tomato
How many calories does Lamb Leg Chops & Tabbouleh have?
848 calories
How much fat content does Lamb Leg Chops & Tabbouleh have?
grams