Minted lamb chops with lemony bulgur
5
Points®
Total time: 17 min • Prep: 7 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Lamb and mint are a classic pairing, and for good reason. The refreshing, cooling flavor of mint wonderfully complements the earthy, almost gamey flavor 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 is 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.
Ingredients
Uncooked boneless trimmed lean lamb loin chop
1 pound(s), 4 (1⁄4-pound) trimmed
Peppermint leaves
2 Tbsp, fresh, chopped
Garlic
2 clove(s), minced
Olive oil
2 tsp
Table salt
½ tsp
Uncooked bulgur
1 cup(s)
Tomato
1 large, coarsely chopped
Lemon
1 item(s), large, grated and juiced
Peppermint leaves
2 Tbsp, fresh, chopped
Chives
2 Tbsp, fresh, chopped
Instructions
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. Yields 1 lamb chop and 3⁄4 cup bulgur per serving.
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