- 175g/6oz bulgur wheat
- 700ml/1¼ pints chicken stock, warmed
- 2 chipotle dried chillies
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 2 red chillies, seeds removed, roughly chopped
- 2 tbsp olive oil or rapeseed oil
- 200g/7oz toasted pine nuts
- 1 pomegranate seeds
- ½ bunch fresh mint, roughly chopped
- ½ bunch fresh coriander, roughly chopped
- 1 lemon, zest and juice
- salt and freshly ground black pepper
- 8 lamb chops
- ½ bunch rosemary, tied with string
- 50ml/2fl oz olive oil
- For the bulgur wheat, place the bulgur wheat in a saucepan and cover with warm chicken stock. Simmer for 15-20 minutes, or until cooked.
- Drain the bulgur wheat, allow to cool and add to a large bowl.
- Soak the chipotle dried chillies in hot water for five minutes until soft, remove and add to a food processor.
- Heat a small frying pan and heat the fenugreek, cumin and coriander seeds until they start to give off a strong smell, then add them to the food processor.
- Add the garlic, shallots, chillies and oil to the food processor and blend until smooth. Add a couple of tablespoons of the mix to the bulgur wheat and stir.
- Add the pine nuts, pomegranate, mint, coriander, lemon juice and zest and finish with salt and pepper and a little olive oil. Set aside.
- For the griddled lamb chops, heat a large griddle pan and dip the rosemary bunch in the olive oil. Brush the chops with the oil-soaked rosemary. Season with salt and pepper.
- Cook the chops for a couple of minutes each side continuing to brush with the rosemary and oil.
- To serve, place the tabbouleh in the centre of each of four plates and lean the lamb chops up against the tabbouleh.