Turkish lamb chops with Tabouleh

Ingredients for Turkish lamb chops with Tabouleh

Instructions for Turkish lamb chops with Tabouleh

To prepare the Turkish lamb chops with Tabouleh recipe, please follow these instructions:

Put the thawed lamb chops in a marinade of oregano, thyme, cumin, cinnamon and olive oil, and let them draw at least 1 hour in the refrigerator.

Boil bulgur in vegetable broth approx. 12 minutes for low heat and under low temperature.

Half the peppers, remove the kernels and squeeze them flat. Grill the peppers on the skinside until the skin is dark and bubbles up. Let the peppers cool for 5 minutes in a bag, pull the skin off and cut into strips.

Peel the cucumber, chop it lengthwise, remove the kernels and cut it into slices. Sprinkle the cucumber slices with coarse salt and place them in a sieve for a few minutes. Rinse and peel dry. Cut the spring bulbs.

Stir the bulgur with lemon juice, lemon lemon and olive oil. Add pepper, cucumber and spring onion and taste with extra salt and pepper. Sprinkle the salad with mint and coriander leaves.

Grill the lamb chops 2-3 minutes on each side and season with salt and pepper. Grill the pita bread on each side, cut into smaller pieces and cook them to the lamb chops with tabouleh.