John Myers
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Lamb Chops with Tabbouleh
The perfect lamb chops with tabbouleh recipe with a picture and simple step-by-step instructions.
- 200 g Couscous
- 350 ml Chicken broth
- 1 bunch Mint
- 1 bunch Fresh smooth parsley
- 1 piece Cucumber
- 2 piece Red peppers
- 1 piece Onion red
- 1 piece Clove of garlic
- 2 tbsp Raisins
- 5 tbsp Lemon juice
- 8 tbsp Olive oil
- 1 tbsp Honey
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Cumin
- 3 piece Rosemary sprigs
- 15 piece Lamb chop
couscous
- Put the couscous in a large bowl, pour the boiling broth over it and let it soak for about 10 minutes.
- Chop the mint and parsley. Clean the cucumber and bell pepper and cut into small cubes. Peel the onion and garlic, dice finely, fry briefly in a little olive oil and then mix with the couscous, herbs, raisins, and diced paprika and cucumber.
- Drizzle with the lemon juice and oil and season with cumin, honey, salt and pepper.
lamb
- Fry the lamb chops in olive oil and rosemary for about 2 minutes on both sides and season with a little pepper. Serve with the tabbouleh.
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