Hayden Quinn’s quick and easy lamb loin chops. Perfect for a fresh and healthy mid-week meal.
Ingredients:
8 lamb loin chops
1 tbs olive oil
sea salt, to taste
2 small bulbs fresh fennel, finely shaved
1/4 cup bulgar, cooked as per packet instructions
1 cup parsley, finely chopped
1 cup mint, finely chopped
1 large green chili, finely diced
1 lemon, juiced
1/4 cup olive oil
sea salt and pepper, to taste
Directions:
Preheat BBQ to high. Store lamb at room temperature before cooking. Drizzle with oil and season with salt. Cook 3-4 mins each side. Remove from heat and allow to rest loosely covered in foil for 5 mins.
To make the tabbouleh, toss all ingredients to combine well in serving bowl. Drizzle with lemon juice, olive oil and season with salt and pepper to taste.
