Spicy lamb chops with pomegranate, feta and mint tabouleh recipe

By Anna Burges-Lumsden

  1. Serves 2
  2. Takes 10 minutes to make, 25 minutes to cook
  3. Rating

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 up any night of the week.

tried and tested
Spicy lamb chops with pomegranate, feta and mint tabouleh


  1. 150g bulgur wheat
  2. ½ x 150g pack feta cubes (we like
  3. Cypressa Greek Feta from Waitrose)
  4. ½ x 100-120g pack pomegranate seeds
  5. Small bunch fresh mint, chopped
  6. Juice of ½ lemon
  7. Rack of 4 lamb cutlets
  8. 1 tsp baharat or ras el hanout spice


  1. 1. 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.
  2. 2. 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.


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