Lamb loin chops with roast vegetables and bulgur wheat
( SERVES 4 )
Photo by Babiche Martens
Nothing beats melt-in-your-mouth loin chops, followed by a good chew on the dainty bones. I’ve served them with bulgur wheat. A little more rustic than tabbouleh, it is prepared in the same way: soaked, then fluffed with a fork. It is a great alternative to rice or pasta.
|6 pieces||Lamb loins, fat removed|
|2 cloves||Garlic, crushed|
|1 Tbsp||Chopped rosemary|
|1||Lemon, zested and juiced|
|½ cup||Semi-dried tomatoes, halved|
|2 Tbsp||Olive oil|
|500 g||Pumpkin, peeled and cubed|
|1½ cups||Chicken stock|
|1 cup||Bulghur wheat|
|¼ cup||Kalamata olives|
|1 cup||Basil leaves|
|1 scoop||Yoghurt, to serve|
- To marinate the chops place into a bowl with the garlic, rosemary, lemon and tomatoes. Stir to combine, cover, then leave to marinate for 2 hours or overnight.
- Preheat oven to 200C.
- Place the oil, pumpkin, aubergine and courgette into a baking dish. Toss to combine and season with salt and freshly ground pepper. Place into the oven for 20 minutes, toss and return for a further 10 minutes. Toss through the pesto.
- Bring the chicken stock to the boil in a pot. Remove from the heat and pour in the bulgur wheat. Leave to soak for 15 minutes then fluff with a fork. Fold through the vegetables in the baking dish.
- Heat a frying pan to a high heat. Pat the chops dry then brown on both sides. Place on top of the vegetables and sprinkle over the olives. Pour over any marinade. Put the dish back in the oven for 10 minutes.
- Sprinkle with basil and serve hot with a dollop of yoghurt.