Photo of Lamb Chops with Tomato–Bell Pepper Salad & Bulgur by WW

Lamb Chops with Tomato–Bell Pepper Salad & Bulgur

Total Time
20 min
10 min
10 min
This meal is easy, flavorful, and fast. The salad offers a bold mix of flavors that pair wonderfully with the bulgur and tender lamb.


Grape tomatoes

1 cup(s), halved

Roasted red peppers (packed in water)

1 cup(s), or yellow, drained and cut into 1/2-inch pieces

Uncooked shallot(s)

1 medium, minced

Fresh parsley

2 Tbsp, chopped


2 Tbsp, fresh, chopped


1 Tbsp, drained

Orange zest

2 tsp, grated

Apple cider vinegar

1 Tbsp

Olive oil

2 tsp

Table salt

¾ tsp

Black pepper

½ tsp

Uncooked bulgur

1 cup(s)

Uncooked boneless trimmed lamb chop

1 pound(s), 4 (4-oz chops), about 3/4-inch thick, trimmed


  1. 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.
  2. Prepare the bulgur according to the package directions, omitting the salt and fat if desired.
  3. 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.
  4. Yields 1 lamb chop, 1 cup bulgur, and 1/2 cup salad per serving.


With their mild, sweet flavor and vibrant color, roasted yellow peppers are a great pantry item to have on hand. Use them to enhance any recipe or serve as a side dish or an easy appetizer. If you can’t find them in your grocery store, substitute jarred red roasted peppers. Oranges yield about 2 tablespoons of grated zest, so you’ll only need half of one to provide enough zest for the salad.