Grilled Lamb Chops with Currant Bulgur Pilaf
Herb-crusted grilled lamb chops served over a fragrant bulgur pilaf with currants and curry spices. A Mediterranean-inspired dish with complex flavors.
Ingredients
Lamb chops
Pilaf
Equipment Needed
- grill
- large deep sauce pan
Ingredients
Lamb chops
Pilaf
Equipment Needed
- grill
- large deep sauce pan
Instructions
Prepare the Lamb
- 1
Prep chops
Remove fat from chops and lightly coat with oil.
- 2
Season
Press salt, pepper, and thyme into the meat.
- 3
Grill
Grill until done on outside.
- 4
Rest
Place inside a warm oven to let it rest and regain its moistness.
Make the Pilaf
- 1
Heat oil
Heat olive oil in large deep sauce pan.
- 2
Sauté onion
Sauté onion for 1 minute.
- 3
Add scallions
Add scallions and continue to sauté.
- 4
Add seasonings
Add currants and some curry to season.
- 5
Add bulgur
Add wheat, salt, and cracked pepper to taste.
- 6
Add stock
Pour chicken broth over everything.
- 7
Simmer
Bring to boil, reduce heat, then cover and simmer 15 more minutes.
Serve
- 1
Plate
Serve chops atop pilaf when all done.
Cook's Notes
Experimental enhancement: consider adding some Crème de Cassis to boost the currants' flavor. Recipe adapted from Fine Cooking Magazine, Vol. 31, March 1999, p. 28.
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