Lamb Chops With Roasted Asparagus and Bulgur Pilaf

lamb-chops-pilaf
Photo by José Picayo
Lamb Chops With Roasted Asparagus and Bulgur Pilaf 3.4 5 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 516 calories
    • Fat 26 g
    • Sat Fat 6 g
    • Cholesterol 113 mg
    • Sodium 589 mg
    • Protein 42 g
    • Carbohydrate 30 g
    • Sugar 1 g
    • Fiber 8 g
    • Iron 5 mg
    • Calcium 59 mg

Heat oven to 400° F. Toss the asparagus with the garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 8 to 12 minutes.

Meanwhile, cook the bulgur according to the package directions. Stir in the mint, 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Rub the lamb with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, in 2 batches, to the desired doneness, 3 to 5 minutes per side for medium-rare.

Ingredients

  1. Check 1 bunch asparagus, trimmed
  2. Check 2 cloves garlic, sliced
  3. Check 1/4 cup olive oil
  4. Check kosher salt and black pepper
  5. Check 1 cup bulgur
  6. Check 1/3 cup chopped fresh mint leaves, plus more for serving
  7. Check 8 small lamb chops (rib or loin; about 1 inch thick, 2 1/2 pounds total)
  8. Check 2 teaspoons ground coriander

Directions

  1. Heat oven to 400° F. Toss the asparagus with the garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 8 to 12 minutes.
  2. Meanwhile, cook the bulgur according to the package directions. Stir in the mint, 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Rub the lamb with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, in 2 batches, to the desired doneness, 3 to 5 minutes per side for medium-rare.
  4. Serve the lamb with the bulgur and asparagus and top with the mint leaves.