Cumin lamb chops with cauliflower tabbouleh

Name: Cumin lamb chops with cauliflower tabbouleh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 tsp cumin seeds; 2 clove/s garlic, crushed; 1 unwaxed lemon, zest and 1 tbsp juice; 2 tbsp olive oil; 1 pack 4 Welsh Lamb Loin Chops; ¼ tsp ground allspice; 200 g pack Fullgreen Riced Cauliflower; 1 salad onion, finely sliced; 100 g cherry tomatoes, quartered; 100 g cucumber, finely diced; 50 g pomegranate seeds; 25 g pack flat leaf parsley, leaves finely chopped

Using riced cauliflower instead of bulgur wheat makes a lovely light tabbouleh that goes perfectly with cumin-crusted lamb chops.

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Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

2 tsp cumin seeds
2 clove/s garlic, crushed
1 unwaxed lemon, zest and 1 tbsp juice
2 tbsp olive oil
1 pack 4 Welsh Lamb Loin Chops
¼ tsp ground allspice
200g pack Fullgreen Riced Cauliflower
1 salad onion, finely sliced
100g cherry tomatoes, quartered
100g cucumber, finely diced
50g pomegranate seeds
1/2 x 25g pack flat leaf parsley, leaves finely chopped

Method

Roughly crush the cumin seeds in a pestle and mortar, then stir in the garlic, lemon zest and 1 tbsp oil. Season and rub this mixture all over the lamb chops (you can do this up to 4 hours in advance, or just before you’re ready to cook).
In a mixing bowl, whisk the remaining 1 tbsp oil with the lemon juice and allspice. Season. Heat the riced cauliflower according to pack instructions (the microwave is ideal), then tip into the bowl and toss with the dressing. Cool for 5 minutes, then stir in the salad onion, tomatoes, cucumber, pomegranate and parsley.
Heat a griddle pan or barbecue to a high heat. Cook the lamb chops on their fat side for 2 minutes, then lay flat in the pan and cook for 3-4 minutes on each side, until well browned all over and cooked to your liking. Leave to rest for a couple of minutes, then serve with the cauliflower tabbouleh.

Cook’s tip

Lamb chops are great for cooking on the barbecue or in a hot griddle pan so they get lots of lovely charred flavour. Try to cook them for at least a couple of minutes on the fat side so it renders and crisps up nicely