Church Farm Lamb Chops with Bulgur Wheat

A succulent lamb dish

Church Farm Lamb Chops and Bulgur Wheat Salad

Church Farm Lamb Chops and Bulgur Wheat Salad Ingredients

4 of Kath Best’s Poll Dorset Lamb Chops
Zest and juice of one lemon
4 tinned anchovy fillets
3 tbsp olive oil
2 ripe tomatoes
1/2 red onion
A small handful of wild mint leaves
200g Bulgur wheat
1/2 teaspoon of stock powder
1 tsp cumin
A pinch of flaked almonds (optional)

Prep time:  5 mins (plus two hours for marinading)
Cook time: 25 mins
Serves: 2

The Poll Dorset sheep favoured by Kath Best provides very tender and very tasty meat.

Get Prepped

  1. Finely slice the onion
  2. Cut the tomatoes into small dice
  3. Mix oil, zest and anchovies in a bowl
  4. Add the lamb to the marinate (preferably for a couple of hours)
  5. Put bulgur wheat into a bowl with half a teaspoon of stock powder and cumin


Get Cooking

Marinading lamb

  1. Add 300ml hot water to the bulgur wheat and mix well and leave for 20 minutes. Fluff up the grains with a fork then add red onion, tomatoes and chopped wild mint.
  2. Season and squeeze some lemon juice on and mix well. Top with almonds if required.
  3. Cook the lamb chops on a hot griddle for about three minutes on each side.
  4. Serve with bulgur wheat salad. 


Ingredients for Church Fm Lamb

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