It was a bit of a dare to try this bulgur-and-lamb-chops dish from the Whole Grains for Busy People cookbook, since my kids hadn't ever eaten lamb or bulgur. It was a great success, though—it was really tasty, and everyone made it into the clean-plate club. Plus, I had the satisfaction of having them try and like something new.
Ingredients
Serves 4 | 40 minutes active time- 4 tablespoons olive oil
- 1/2 cup chopped onion
- 1 1/2 tablespoons tomato paste
- 1 1/2 cups coarse bulgur
- 1/2 cup raisins
- 2 teaspoons salt
- 1 teaspoon smoked Spanish paprika (or plain paprika)
- 1/2 teaspoon ground-cumin
- 1/2 teaspoon freshly ground black pepper
- 4 shoulder lamb chops, about 1/2 inch thick
- 1/4 cup slivered almonds, toasted
- In a heavy 3-quart Dutch oven over medium-high heat, heat 2 tablespoons of the oil. Add the onion and cook, stirring occasionally, until lightly browned, 2 to 3 minutes.
- Stir in the tomato paste and continue cooking, stirring constantly, for 20 seconds. Add the bulgur, reduce heat to medium, and stir to thoroughly coat the bulgur with the mixture, about 1 minute.
- Stir in 3 cups of water, scraping up any browned bits on the bottom of the pot. Add the raisins and 1 teaspoon of the salt. Increase heat to high, cover, and bring to a boil.
- Reduce heat to low and simmer until most of or all the water has been absorbed, about 20 minutes. Remove from heat; let steam until the bulgur is tender, 5 to 10 minutes more.
- Meanwhile, in a small bowl, blend the paprika, cumin, pepper, and the remaining salt. Sprinkle the seasoning onto both sides of the chops, and rub it in.
- Heat the remaining oil in a heavy skillet large enough to hold all the chops. Cook them over high heat until well browned on the first side, 6 to 8 minutes. Turn and brown them on the other side to desired doneness (3 to 5 minutes for medium rare; a few more minutes for medium).
- Make a bed of pilaf on each plate and set a lamb chop on top. Garnish with the almonds.
Other Ideas
• Use dried cranberries or cherries in the pilaf instead of raisins.
• Stir 1 can, drained chickpeas into the pilaf just after adding the water.
• Add 1/2 teaspoon of dried crumbled mint to the pilaf when you add the water.
• Use one of your favorite dry meat rubs instead of the seasoning blend in the recipe.
• Garnish with salted roasted pistachios instead of almonds.
• If pomegranates are in season, sprinkle the ruby red seeds over the pilaf and chops for a dramatic finish.
