Jame Martin works his magic on these lamb chops brushing them with oil-dipped rosemary. Served with spicy tabbouleh.
Ingredients
- For the tabbouleh
- 175g/6oz
bulgur wheat - 700ml/1¼ pints
chicken stock, warmed - 2
chipotle dried chillies - 1 tsp
fenugreek seeds - 1 tsp
cumin seeds - 1 tsp
coriander seeds - 2
garlic cloves, roughly chopped - 2
shallots, roughly chopped - 2 red
chillies, seeds removed, roughly chopped - 2 tbsp
olive oil or rapeseed oil - 200g/7oz toasted
pine nuts - 1
pomegranate seeds - ½ bunch fresh
mint, roughly chopped - ½ bunch
fresh coriander, roughly chopped - 1
lemon, zest and juice salt and freshly ground black pepper
- 175g/6oz
- For the griddled lamb chops
- 8
lamb chops - ½ bunch
rosemary, tied with string - 50ml/2fl oz
olive oil
- 8
Preparation method
For the bulgur wheat, place the bulgur wheat in a saucepan and cover with warm chicken stock. Simmer for 15-20 minutes, or until cooked.
Drain the bulgur wheat, allow to cool and add to a large bowl.
Soak the chipotle dried chillies in hot water for five minutes until soft, remove and add to a food processor.
Heat a small frying pan and heat the fenugreek, cumin and coriander seeds until they start to give off a strong smell, then add them to the food processor.
Add the garlic, shallots, chillies and oil to the food processor and blend until smooth. Add a couple of tablespoons of the mix to the bulgur wheat and stir.
Add the pine nuts, pomegranate, mint, coriander, lemon juice and zest and finish with salt and pepper and a little olive oil. Set aside.
For the griddled lamb chops, heat a large griddle pan and dip the rosemary bunch in the olive oil. Brush the chops with the oil-soaked rosemary. Season with salt and pepper.
Cook the chops for a couple of minutes each side continuing to brush with the rosemary and oil.
To serve, place the tabbouleh in the centre of each of four plates and lean the lamb chops up against the tabbouleh.
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
