Lamb Chops With Lemony Bulgur

Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine

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


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

Recipe Time

Prep: 20 Minutes
Cook: 11 Minutes

Nutritional 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


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


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.

Robin Asbell,


October 2007
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