Griddled lamb cutlets with pine nut & pomegranate tabbouleh

Griddled lamb cutlets with pine nut & pomegranate tabbouleh

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

The French have really embraced different styles of cooking in recent years. Walk around any French supermarket and you will find harissa, ras el hanout and other ingredients for Moroccan and North African food. This fresh, vibrant tabbouleh is a great accompaniment to lamb, but also works well with most meats and fish.

Ingredients

Quantity Ingredient

For the tabbouleh

Quantity Ingredient
175g bulgur wheat
500ml chicken stock, warmed
2 dried chipotle chillies
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 garlic cloves, roughly chopped
2 shallots, roughly chopped
2 red chillies, deseeded and roughly chopped
2 tablespoons olive oil
200g pine nuts, toasted
1 pomegranate, seeds removed
small bunch mint, roughly chopped
small bunch coriander, roughly chopped
1 lemon, zested and juiced
sea salt
freshly ground black pepper

For the lamb cutlets

Quantity Ingredient
8 french-trimmed lamb cutlets
small bunch rosemary, tied with string
50ml olive oil

Method

  1. To make the tabbouleh, place the bulgur wheat in a saucepan, cover with the warm chicken stock, bring to the boil and cook over medium heat for 15–20 minutes until tender. Drain and allow to cool, then tip the bulgur into a large glass bowl.
  2. Meanwhile, soak the dried chillies in hot water for 5 minutes until soft, then drain and place the chillies in a food processor. Heat a small frying pan and warm the caraway, cumin and coriander seeds until they start to give off a strong aroma. Add to the food processor, along with the garlic, shallots, fresh chillies and olive oil. Blend until smooth.
  3. Stir a couple of tablespoons of the spice paste into the bulgur, then stir through the pine nuts, pomegranate seeds, mint, coriander and the lemon zest and juice. Season with salt and pepper.
  4. For the lamb cutlets, heat a large griddle pan over high heat. Dip the rosemary bundle in olive oil and brush the cutlets with the rosemary. Cook the chops for 2 minutes each side for rare, continuing to brush them with the rosemary and oil. (For medium, cook them for an extra minute each side, and for well done, an extra 2 minutes.)
  5. Serve the lamb cutlets with the tabbouleh.
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