Recipes & Tips

Grass-fed Lamb Chops Over Bulgur Salad Recipe

  • Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

Add a pop of color to your dinner table with this bright and beautiful bulgur salad, topped with flavorful New Zealand grass-fed lamb chops. Best of all, this dish can be prepped and prepared in under an hour – talk about a weeknight winner!


For the Lamb:

  • 4 New Zealand grass-fed lamb rib chops (Tip: look for the Taste Pure Nature Logo)
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 10 mint leaves, minced
  • 2 teaspoons za’atar
  • 1/4 teaspoon salt

For the Salad:

  • 4 tablespoons olive oil
  • 4 teaspoons tomato paste
  • 2/3 cup water, divided
  • 1/2 cup coarse bulgur
  • 2 cups grape tomatoes, quartered
  • 2 Persian cucumbers, diced
  • 1/2 red onion, diced
  • 1/4 cup mint leaves, chopped
  • 1 teaspoon za’atar
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice


For the Lamb:

  • 1. Place lamb chops in a medium-sized bowl.
  • 2. In a small bowl, combine the olive oil, lemon juice, mint, za’atar and salt. Mix well and pour over the lamb chops. Massage into the lamb chops and set aside for 20 to 30 minutes at room temperature.
  • 3. Heat a large skillet over high heat. Sear the lamb chops on one side for 2 to 3 minutes until browned, then flip and sear for another 1 to 2 minutes for medium-rare. For medium or well-done lamb chops, add 1 to 2 minutes of cooking per side. Transfer the chops to a plate and rest for 5 minutes.

For the Salad:

  • 4. In a small pot, combine the oil and tomato paste with water. Bring to a boil.
  • 5. Add bulgur, stir briefly and turn off the heat. Let the bulgur sit, covered, for 20 minutes.
  • 6. Combine the remaining salad ingredients. Once the bulgur is fully hydrated, add to the salad and toss to combine.

To Serve:

  • 7. Top bulgar salad with the lamb rib chops and serve immediately.
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