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Lamb Chops With Lemony Bulgur

Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine
Prep time 20 mins
Cook time 11 mins

Makes 4 servings (serving size: 3/4 cup bulgur, 3 chops)

Flavorful lamb chops make an easy, quick weeknight dinner. They cook quickly, so let everyone know dinner's almost ready.


  • 12 (2-ounce) French-cut lamb rib chops, trimmed
  • 1/4 cup red wine vinegar
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh mint
  • 1 14-ounce can fat-free, reduced-sodium chicken broth
  • 1 cup uncooked bulgur
  • 1 large carrot, julienne cut
  • 1/2 teaspoon kosher salt
  • 1 cup fresh flat-leaf parsley leaves
  • 3 tablespoons fresh lemon juice
  • Cooking spray
  • 2 teaspoons black pepper

Nutrition Information

  • calories 330
  • fat 13 g
  • satfat 4 g
  • monofat 7 g
  • polyfat 1 g
  • protein 22 g
  • carbohydrate 34 g
  • fiber 8 g
  • cholesterol 50 mg
  • iron 3 mg
  • sodium 250 mg
  • calcium 64 mg

How to Make It

  1. Place chops in a zip-top bag. Whisk together vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.

  2. In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remaining oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2–3 minutes per side. Sprinkle lamb evenly with pepper.