Tabbouleh with grilled lamb chops


150g bulgur wheat
80g parsley
60g mint leaves
1 medium red onion, finely diced
80ml olive oil
Juice of 1 lemon
Salt & black pepper
2-3 lamb chops per person

Serves 6


Place the bulgur wheat in a bowl and cover with boiling water. Cover the bowl with a plate and leave to soak for thirty to forty minutes or until al dente.

Pick the leaves from the parsley and mint, Discard the stems. Roughly chop both herbs and place in a large bowl.

Add the finely diced red onion, oil and lemon juice.

Once the wheat is ready, drain and squeeze any excess water out. Add to the remaining ingredients, mix and season well with salt & pepper.

Heat the grill to high. Place the lamb chops on the grill rack and season with salt and pepper. Cook for 3-5 minutes on each side until cooked to your liking.