Spicy grilled Morrocan lamb chops with a bulgar wheat salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
Method
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In a pestle and mortar, pound all the dry ingredients until they are a coarse powder.
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Rub the lamb chops with the mixture, then grill on a hot griddle pan for three minutes on each side. Reserve a small amount of the powder.
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Skin the pepper and slice it finely. Chop the olives into small pieces and finely chop all the herbs.
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Mix all the ingredients with the bulgar wheat and liberally douse it with lemon juice and olive oil. Season to taste.
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Pile the salad in the middle of the plate then lean the spiced chops against it.
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Dribble some good olive oil around the plate and garnish with a little of the spice mix.
Ingredients
- 4 lamb chops
- 1 tbsp turmeric
- 1 tbsp cumin seeds
- 1 tsp dried ginger
- 1 tsp paprika
- 1 tbsp coriander seeds
- 1 tsp chilli powder
- salt
- freshly ground black pepper
For the salad
- 100g/3½oz bulgar wheat, cooked
- bunch of coriander
- bunch of basil
- bunch of mint
- 2 lemons, zest and juice
- 1 roasted skinned red pepper
- 50g/2oz green olives
- 1 tbsp capers
- 100g/3½oz cherry tomatoes, diced
- 50ml/2fl oz olive oil
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