- 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
In a food processor add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste
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).
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.
In a large bowl, combine bulgur and very hot water, cover and set aside until water is absorbed, about 30 minutes.
Add garlic, parsley, peas, lemon zest and juice, oil and salt and toss until combined. Serve cold or at room temperature.