For the lamb
- Sea salt
- Ground pepper
- Olive Oil
For the Tabbouleh
- Bulgur wheat (finest grain you can get)
- Large bunch of parsley
- Fresh mint
- Green onion
- Large tomato
- One garlic clove
- Olive oil
- Lemon juice
Get the barnsley chops out of the fridge, pat them dry then rub them with olive oil and season generously with salt and pepper on both sides then set them aside to get down to room temperature – same as you would do with a steak.
If you’re using a grill now is the time to go outside and light up the charcoal – then get yourself a glass of your favourite drink as you’ll need it for the next few minutes of chopping.
Now you can start on the tabbouleh salad. This will involve quite a bit of fine chopping so get your favourite cutting board and knife out.
Soak the bulgur wheat in water according to the instructions on the pack (the finer the grain the less it takes to soak) then set in a fine colander to drain off the excess water.
Next finely dice the tomato and set in a colander to drain the excess juice. Then move on and finely chop the green onion, the parsley and the mint then add to a large bow. To that add the minced garlic, the chopped tomatoes and the drained bulgur. Finally add lemon juice and a good glug of extra virgin olive oil and season to taste with salt. Cover the bowl and give it a 30 minute rest in the fridge so the flavours have time to develop.
If you find you have extra mint laying around, chop that and mix it with olive oil and a pinch of salt to get yourself a quick and easy mint sauce.
Time to get back to the lamb chops. Throw them on the hot grill and flip every minute until the internal temperature reaches 62 to 65 celsius and rest for 5 minutes. Of course you could cook the meat in a pan over medium heat if you don’t have access to a grill
Set the table, open a beer or a bottle of wine and enjoy this great meal you just prepared!
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