Name: BBQ lamb chops with cauliflower tabouli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: holiday
Ingredients: 500g cauliflower, coarsely grated; 12 Lamb Loin Chops; 60ml olive oil; 140g yoghurt; 62.50 ml flat-leaf parsley leaves; 62.50 ml mint leaves; 60ml lemon juice; 250.00 ml flat-leaf parsley leaves, extra, coarsely chopped; 250.00 ml mint leaves, extra, coarsely chopped; 1 Lebanese cucumber, finely chopped; 1 tomato, finely chopped; 1/2 small red onion, finely chopped; Lemon wedges, to serve

BBQ lamb chops with cauliflower tabouli

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Grilled lamb chops with cauliflower tabouli and herbed yogurt.

Ingredients:

500g cauliflower, coarsely grated
12 Lamb Loin Chops
60ml olive oil
140g yoghurt
62.50 ml flat-leaf parsley leaves
62.50 ml mint leaves
60ml lemon juice
250.00 ml flat-leaf parsley leaves, extra, coarsely chopped
250.00 ml mint leaves, extra, coarsely chopped
1 Lebanese cucumber, finely chopped
1 tomato, finely chopped
1/2 small red onion, finely chopped
Lemon wedges, to serve

Instructions:

Transfer the cauliflower to a microwave-safe bowl and heat on high for 3 minutes, or until warmed through. Allow it to cool before using.
Preheat a barbecue grill or chargrill on high. Brush the lamb with 1 tablespoon of oil, season, and grill for 3 minutes on each side or to your desired doneness. Let it rest on a plate, covered, for 5 minutes before serving.
Combine yogurt, fresh parsley, fresh mint leaves, and 1 tablespoon of lemon juice in a food processor. Blend until smooth, then season to taste.
In a large bowl, toss together the cauliflower, parsley, mint, cucumber, tomato, onion, and remaining oil and lemon juice. Season to taste.
Plate the lamb and cauliflower tabouli, generously drizzle with the creamy yoghurt dressing, and garnish with lemon wedges before serving.

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