Looking for a tasty alternative way to serve lamb chops? This recipe from Ali Alt, the home chef behind Baliboosta, swaps the traditional bulgur wheat found in tabbouleh for cauliflower rice for an easy, fresh and delicious dinner.
INGREDIENTS:
Lamb Chops
- 8 lamb chops
- 3 tsp. ras el hanout
- 1 garlic clove, crushed
- 1 tbsp olive oil
- zest and juice 1 lemon
- 1 sprig rosemary, finely chopped
- ½ small pack mint, to garnish
- pinch sea salt (to taste)
- pinch black pepper (to taste)
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Cauliflower Tabbouleh
- 1/2 cauliflower
- 1/2 medium cucumber,
- 2 tbsp. pistachios, shelled
- 2 preserved lemons, chopped
- 15g mint, roughly chopped
- 20g flat leaf parsley, roughly chopped
- 20g coriander, roughly chopped
- 1 lemon, juice only
- 1 tsp. pomegranate molasses
- 1 tsp. sumac
- pinch sea salt (to taste)
- pinch black pepper (to taste)
METHOD:
1. Put the lamb chops in a large bowl. Add the ras el hanout, garlic, oil, most of the lemon juice, rosemary and some seasoning. Toss everything together and set aside for at least 15 mins (longer the better).
2. Whilst the lamb is marinating, make the tabbouleh. Grate the cauliflower and place into a medium sized bowl. Chop the cucumber into quarters and add to the bowl. Crush the pistachios roughly with the back of a knife and add to the bowl. Then, add all the herbs and toss well. Onto the dressing. Mix the remaining ingredients, pour over the cauliflower mixture and toss again.
3. Once the meat has marinated, heat a griddle or grill until very hot and cook the lamb chops for 3-4 mins each side, until cooked but still pink and juicy on the inside, then leave to rest for a few mins.
4. To serve, scoop the cauliflower rice into a large pan (something like a paella pan works well) and place the lamb chop chops on top. Scatter over mint leaves, open up a bottle of wine and away you go!
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