Quick spicy lamb chops with pomegranate, feta and mint tabouleh

Name: Quick spicy lamb chops with pomegranate, feta and mint tabouleh
Yield: Serves 2
Ingredients: 150g bulgur wheat; ½ x 150g pack feta cubes (we like Cypressa Greek Feta from Waitrose); ½ x 100-120g pack pomegranate seeds; Small bunch fresh mint, chopped; Juice of ½ lemon; Rack of 4 lamb cutlets; 1 tsp baharat or ras el hanout spice

Published: 28 Feb 10
Updated: 18 Jun 24

Test kitchen approved

Tabouleh is a dish made with bulgur wheat and is really easy to prepare. Served with spicy lamb chops, this is a tasty dinner to whip quickly on any night of the week.

Serves 2
Hands on time 10 minutes plus 25 minutes cooking time

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Ingredients

150g bulgur wheat
½ x 150g pack feta cubes (we like Cypressa Greek Feta from Waitrose)
½ x 100-120g pack pomegranate seeds
Small bunch fresh mint, chopped
Juice of ½ lemon
Rack of 4 lamb cutlets
1 tsp baharat or ras el hanout spice

Method

Cook the bulgur wheat in a pan of boiling water or hot chicken stock for 15 minutes until tender, then drain. Fluff up with a fork and stir through the feta, pomegranate seeds, mint, and lemon juice. Season well, mix and set aside.
Heat a griddle pan until smoking-hot. Drizzle the lamb cutlets with a little olive oil, rub with the baharat or ras el hanout, season well and griddle for 3-4 minutes on each side until cooked to your liking. Serve the chops with the tabouleh.

Recipe from March 2010 Issue

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Quick spicy lamb chops with pomegranate, feta and mint tabouleh

Ingredients

Method

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