Name: Hayden Quinn’s barbecue lamb loin chops with shaved fennel tabbouleh
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: australian
Ingredients: 8 lamb loin chops; 18.20 gm Extra Virgin Olive Oil; 2 small bulbs fresh fennel, finely shaved (see note); 62.50 ml cooked burghul (see note); 250.00 ml fresh parsley leaves, finely chopped; 250.00 ml fresh mint leaves, finely chopped; 1 large long fresh green chilli, finely diced (see note); Juice of 1 lemon; 60ml (1/4 cup) Robust Extra Virgin Olive Oil

Hayden Quinn’s barbecue lamb loin chops with shaved fennel tabbouleh

0 Likes

Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Hayden Quinn's 15-minute BBQ lamb chops with Middle Eastern fennel tabbouleh are a refreshing summer delight.

Ingredients:

8 lamb loin chops
18.20 gm Extra Virgin Olive Oil
2 small bulbs fresh fennel, finely shaved (see note)
62.50 ml cooked burghul (see note)
250.00 ml fresh parsley leaves, finely chopped
250.00 ml fresh mint leaves, finely chopped
1 large long fresh green chilli, finely diced (see note)
Juice of 1 lemon
60ml (1/4 cup) Robust Extra Virgin Olive Oil

Instructions:

Preheat the barbecue to high heat. Let the lamb come to room temperature. Rub chops with olive oil and season generously with salt. Grill for 3-4 minutes per side until desired doneness. Rest covered with foil for 5 minutes before serving.
Combine the fennel, bulgur, parsley, mint, and chili in a large serving bowl. Drizzle with lemon juice and oil, then season with salt and pepper to taste.
Plate the chops generously topped with a portion of flavorful tabbouleh.

We use cookies

Similar Recipes

Hayden Quinn's spiced lamb rump steaks with cucumber and almond salad recipe

Hayden Quinn's slow-cooked lamb shoulder recipe

Hayden Quinn's Mediterranean butterflied leg of lamb recipe

Hayden Quinn's lettuce wedge salad with creamy dressing recipe

Hayden Quinn's chermoula barbecue chicken recipe