Photo of Minted Lamb Chops with Lemony Bulgur by WW

Minted Lamb Chops with Lemony Bulgur

Points® value
Total Time
17 min
7 min
10 min
Lamb and mint are a classic pairing, and for good reason. The refreshing, cooling flavour of mint wonderfully complements the earthy, almost gamey flavour of lamb. You’ll need to plan accordingly as the lamb needs to marinate in a simple garlic and mint mixture for 20 minutes (or up to overnight in the fridge) before spending just 10 minutes under the high heat of the broiler—all the time it needs to cook perfectly with a lovely crust and tender interior. We’ve rounded out the plate with an herby tomato and bulgur side dish. Substitute brown rice, if you like.


Uncooked boneless trimmed lamb chop

1 pound(s), 4 (1⁄4-pound) trimmed

Fresh mint leaves

2 tbsp(s), chopped


2 clove(s), large, minced

Olive oil

2 tsp(s)

Table salt

½ tsp(s)

Uncooked bulgur

1 cup(s)


1 large, coarsely chopped


1 medium, grated and juiced

Fresh mint leaves

2 tbsp(s), chopped


2 tbsp(s), fresh, chopped


  1. Combine the lamb, mint, garlic, oil, and salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the lamb. Refrigerate at least 20 minutes or up to overnight.
  2. Spray the broiler rack with nonstick spray and preheat the broiler. Remove the lamb from the marinade and place the lamb chops on the broiler rack. Discard the marinade. Broil 5 inches from the heat until an instant-read thermometer inserted into the side of a chop registers 145°F for medium-rare, about 5 minutes on each side.
  3. Meanwhile, prepare the bulgur according to the package directions, omitting the salt if desired. Add the remaining ingredients and toss to coat. Serve with the lamb.
  4. Yields 1 lamb chop and 3⁄4 cup bulgur per serving.