Lamb chops with roasted tomato and freekeh tabbouleh
Although tabbouleh is traditionally made with bulgur wheat, this version with freekeh is a pleasantly toothsome variation. Using roasted tomatoes instead of fresh also provides some extra depth of flavour.
Ingredients
Metric
Imperial
- 8 lamb chops
- 1 dash of vegetable oil, for cooking
Tabbouleh
- 100g of freekeh
- 1 small bunch of flat leaf parsley, very finely chopped
- 1 bunch of fresh mint, very finely chopped
- 3 spring onions, very finely sliced
- 1 lemon, juice of
- 4 tbsp of Carapelli Extra Virgin Olive Oil
Roasted tomatoes
- 500g of cherry tomatoes
- 1 bulb of garlic
- 1 tsp caster sugar
- 1 dash of Carapelli Extra Virgin Olive Oil, for cooking
Method
Preheat the oven to 180°C
Spread the tomatoes out on a baking tray. Slice the top off the garlic bulb to reveal the cloves and add it to the tray too. Drizzle generously with extra virgin olive oil and season with salt and the sugar
- 500g of cherry tomatoes
- 1 bulb of garlic
- 1 tsp caster sugar
- 1 dash of Carapelli Extra Virgin Olive Oil, for cooking
- 1 pinch of salt, to taste
Roast for 20 minutes or until shrivelled and sweet and the garlic is soft
Combine the freekeh with 250ml water in a saucepan and bring to the boil then reduce to a simmer, cover and cook for 20 minutes, or until tender
- 100g of freekeh
To cook the lamb chops, heat a frying or griddle pan over medium heat. Once hot, rub the chops with a small amount of oil and season with salt. Cook for a few minutes each side for small chops, or until cooked to your liking – exact cooking time will depend on the thickness of the chops
- 8 lamb chops
- 1 dash of vegetable oil, for cooking
- 1 pinch of salt, as needed
Crush the roasted garlic with a generous pinch of salt and combine with the lemon juice and olive oil. Add the tomato juices. Whisk to combine
- 1 pinch of salt, to taste
- 1 lemon, juice of
- 4 tbsp of Carapelli Extra Virgin Olive Oil
Combine the cooked freekeh with the parsley, mint, spring onions and roasted tomatoes, then add ¾ of the dressing and mix well
- 1 small bunch of flat leaf parsley, very finely chopped
- 1 bunch of fresh mint, very finely chopped
- 3 spring onions, very finely sliced
Serve the tabbouleh with the lamb chops and top with the remaining dressing
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