Make the nutty, satisfying bulgur in this Lamb Chops With Lemony Bulgur recipe a staple in your kitchen. It’s great in salads and pilafs.

By Robin Asbell
September 09, 2001
HOWARD LEE PUCKETT

HOWARD LEE PUCKETT

Make the nutty, satisfying bulgur in this Lamb Chops With Lemony Bulgur recipe a staple in your kitchen. Its great in salads and pilafs.

Prep: 20 minutes
Cook: 11 minutes
Makes 4 servings

Ingredients:
12 (2-ounce) French-cut lamb rib chops, trimmed
1/4 cup red wine vinegar
4 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh mint
1 14-ounce can fat-free, reduced-sodium chicken broth
1 cup uncooked bulgur
1 large carrot, julienne cut
1/2 teaspoon kosher salt
1 cup fresh flat-leaf parsley leaves
3 tablespoons fresh lemon juice
Cooking spray
2 teaspoons black pepper

Instructions:
1. Place chops in a zip-top bag. Whisk together vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.

2. In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remain-ing oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2–3 minutes per side. Sprinkle lamb evenly with pepper. (Serving size: 3/4 cup bulgur, 3 chops)

Nutrition:

Calories 330 (34% from fat); Fat 13g (sat 4g, mono 7g, poly 1g); Cholesterol 50mg; Protein 22g; Carbohydrate 34g; Sugars 2g; Fiber 8g; Iron 3mg; Sodium 250mg; Calcium 64mg

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