a small bunch fresh flat-leaf parsley , leaves picked
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Preheat the oven to 200ºC/400ºF/gas mark 6. Light the barbecue, preparing a hot and cool side. Trim and halve the carrots lengthways, then peel and halve the onions. Place into a snug-fitting roasting tray and toss with a good pinch of salt and pepper and a lug of olive oil. Tightly cover with tin foil, then place in the hot oven and cook for around 30 minutes, or until cooked through but not golden.
Meanwhile, prepare the lamb rub. In a pestle and mortar, grind the dried chilli, coriander seeds, oregano (you can use normal oregano if you can't find the flowering kind), four bay leaves and a good pinch of salt and pepper to a fine powder. Rub all over the lamb chops and put to one side.
Cook the bulgar wheat according to packet instructions. Once the veg has cooked through, remove and discard the foil, then add the remaining bay, runny honey, a good lug of white wine vinegar, the juice of half an orange and pistachio nuts. Return to the oven and roast for a further 30 minutes, or until golden and sticky.
Meanwhile, drizzle some olive oil over the chops and place on the barbecue, positioning them so the meaty part of the chop is on the cool side and the thinner bone on the hotter side. Grill for around 15 minutes, or until cooked through and gnarly, turning regularly (be careful as the fat may spit).
Drain and leave the bulgar to cool, then finely grate over the zest from the lemon and squeeze the juice of half on top. Add a good lug of extra virgin olive oil, season well and mix together. Spoon the bulgar onto a serving platter, layer over half the roasted carrots and onions and place the sizzling lamb chops on top. Add the remaining veg, golden pistachios and any lovely juices from the tray, then serve with dollops of yoghurt, crumbled feta and finely chopped parsley leaves – delicious!