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.
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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.