Quick spicy lamb chops with pomegranate, feta and mint tabouleh

Quick spicy lamb chops with pomegranate, feta and mint tabouleh
  • Serves icon Serves 2
  • Time icon Hands on time 10 minutes plus 25 minutes cooking time

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 quickly on any night of the week.


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


  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. 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.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Read what others say...

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.