Lamb Chops With Lemony Bulgur

Name: Lamb Chops With Lemony Bulgur
Ingredients: 12 (2-ounce) French-cut lamb rib chops, trimmed; 1/4 cup red wine vinegar; 4 teaspoons extra-virgin olive oil, divided; 1 tablespoon chopped fresh mint; 1 14-ounce can fat-free, reduced-sodium chicken broth; 1 cup uncooked bulgur; 1 large carrot, julienne cut; 1/2 teaspoon kosher salt; 1 cup fresh flat-leaf parsley leaves; 3 tablespoons fresh lemon juice; Cooking spray; 2 teaspoons black pepper

12 ingredients

3 steps

Ingredients

12 (2-ounce) French-cut lamb rib chops, trimmed
1/4 cup red wine vinegar
4 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh mint
1 14-ounce can fat-free, reduced-sodium chicken broth
1 cup uncooked bulgur
1 large carrot, julienne cut
1/2 teaspoon kosher salt
1 cup fresh flat-leaf parsley leaves
3 tablespoons fresh lemon juice
Cooking spray
2 teaspoons black pepper

Directions

1

Place chops in a zip-top bag. Whisk together vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.
2

In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remaining oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.
3

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2-3 minutes per side. Sprinkle lamb evenly with pepper.