Waitrose and Partners
Cumin lamb chops with cauliflower tabbouleh

Cumin lamb chops with cauliflower tabbouleh

Using riced cauliflower instead of bulgur wheat makes a lovely light tabbouleh that goes perfectly with cumin-crusted lamb chops.

0 out of 5 stars(0) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 2 tsp cumin seeds
  • 2 clove/s garlic, crushed
  • 1 unwaxed lemon, zest and 1 tbsp juice
  • 2 tbsp olive oil
  • 1 pack 4 Welsh Lamb Loin Chops
  • ¼ tsp ground allspice
  • 200g pack Fullgreen Riced Cauliflower
  • 1 salad onion, finely sliced
  • 100g cherry tomatoes, quartered
  • 100g cucumber, finely diced
  • 50g pomegranate seeds
  • ½ x 25g pack flat leaf parsley, leaves finely chopped

Method

  1. Roughly crush the cumin seeds in a pestle and mortar, then stir in the garlic, lemon zest and 1 tbsp oil. Season and rub this mixture all over the lamb chops (you can do this up to 4 hours in advance, or just before you’re ready to cook).

  2. In a mixing bowl, whisk the remaining 1 tbsp oil with the lemon juice and allspice. Season. Heat the riced cauliflower according to pack instructions (the microwave is ideal), then tip into the bowl and toss with the dressing. Cool for 5 minutes, then stir in the salad onion, tomatoes, cucumber, pomegranate and parsley.

  3. Heat a griddle pan or barbecue to a high heat. Cook the lamb chops on their fat side for 2 minutes, then lay flat in the pan and cook for 3-4 minutes on each side, until well browned all over and cooked to your liking. Leave to rest for a couple of minutes, then serve with the cauliflower tabbouleh.

Cook’s tip

Lamb chops are great for cooking on the barbecue or in a hot griddle pan so they get lots of lovely charred flavour. Try to cook them for at least a couple of minutes on the fat side so it renders and crisps up nicely

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,162kJ/ 762kcals

Fat

60g

Saturated Fat

24g

Carbohydrates

13g

Sugars

7.7g

Fibre

5.3g

Protein

39g

Salt

0.3g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet