Preparation

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.