Ingredients

• 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

Directions

• 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.