Lamb chops with bulgur pilaf

This dish makes for a wonderful dinner. The herby bulghur and the roasted lamb are modified to make the recipe a bit simpler for a cooking class.

This cookbook is just spectacular. The flavors from across the globe are detailed, authentic and always turn out well. A great book for themed dinner parties or dinner clubs.

For more recipes from this book click here.

Lamb chops:

8-10 lamb chops, Frenched, cut into single ribs.

1 clove garlic, diced

1 shallot diced

Generous pinch of each, oregano, rosemary, and allspice.

1 tablespoon sumac

2 tablespoons lemon juice

2-3 tablespoons olive oil

Salt and pepper

Mix all the marinade ingredients together. Add the ribs and coat well. Allow to marinate between 30 minutes to overnight.

Cook on a grill (Preferred) or under a broiler on medium heat till done, about 4 minutes the first side and 3 minutes the second side.

Bulgur pilaf:

1 cup bulgur

Chicken stock

3 cups water or water and chicken stock

1 teaspoon olive oil

1 teaspoon salt

2-3 tablespoons olive oil

I red onion, diced roughly

I red pepper, cut into strips

Jalapeños, as much as you would like, cut fine

1 teaspoon of each, oregano and rosemary

Salt and pepper to taste

1/2 cup mint, diced

Heat the bulgur with water, olive oil, salt and stock and bring to a boil. Simmer on very low for 12 minutes. Drain in a colander and set aside.

Heat olive oil on medium, add the onions and cook till soft. Add the peppers, red and jalapeños, and cook for 2 minutes more. Add the spices, pepper and salt and cook for 2 more minutes till the herbs give out a wonderful aroma.

Add the bulgur and mint and mix well.

Enjoy with the lamb chops.