Lamb chops

Our delectable marinade is a must for lamb chops!
15 min
Serves 5 people


  • 8 lamb chops
  • 2 crushed large garlic cloves
  • 1 tbsp fresh rosemary leaves
  • 1 tsp fresh thyme leaves
  • Pinch cayenne pepper
  • 2 tbsp extra-virgin olive oil
  • Sea salt
  • 225 g uncooked bulgur wheat
  • 360 ml boiling water
  • 1 small garlic clove, finely chopped
  • 1 bunch fresh mint
  • 1 small bunch parsley
  • 130g fresh or frozen peas
  • Zest of one lemon
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil


Step 1

In a food processor add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste

Step 2

Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature (about 20minutes).

Step 3

Heat a grill pan over high heat, add the chops and sear for about 2 minutes. Flip the chops over and cookfor another 3 minutes for medium-rare and 3,5 minutes for medium.

Step 4

In a large bowl, combine bulgur and very hot water, cover and set aside until water is absorbed, about 30 minutes.

Step 5

Add garlic, parsley, peas, lemon zest and juice, oil and salt and toss until combined. Serve cold or at room temperature.

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