Lamb Chops with Tomato–Bell Pepper Salad & Bulgur
1 cup(s), halved
Roasted red peppers (packed in water)
1 cup(s), or yellow, drained and cut into 1/2-inch pieces
1 medium, minced
2 Tbsp, chopped
2 Tbsp, fresh, chopped
1 Tbsp, drained
2 tsp, grated
Apple cider vinegar
Uncooked boneless trimmed lamb chop
1 pound(s), 4 (4-oz chops), about 3/4-inch thick, trimmed
- To prepare the salad, combine the tomatoes, bell pepper, shallot, parsley, chives, capers, orange zest, vinegar, oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper in a serving bowl.
- Prepare the bulgur according to the package directions, omitting the salt and fat if desired.
- Sprinkle the lamb with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spray a large nonstick ridged grill pan with nonstick spray and set over medium-high heat. Place the chops on the pan and cook, turning occasionally, until an instant-read thermometer inserted into the side of a chop registers 145°F for medium-rare, about 8 minutes. Place a chop on each of 4 plates. Divide the bulgur and salad evenly among the plates.
- Yields 1 lamb chop, 1 cup bulgur, and 1/2 cup salad per serving.