Grilled Lamb Chops, Tabbouleh + Garlic Yoghurt Sauce

Prep time: 25 mins
Cook time: 15 mins
Serves: 4

Ingredients

For the lamb:

• 8 lamb cutlets or chops

• 2 tbsp olive oil

• 2 garlic cloves, minced

• Juice of ½ lemon

• 1 tsp ground cumin

• Salt & pepper, to taste

For the tabbouleh:

• ¾ cup couscous or cracked wheat

• 1 cup boiling water

• 2 tomatoes, finely diced

• 1 Lebanese cucumber, finely diced

• 1 small red onion, finely diced

• 1 cup parsley, finely chopped

• ½ cup mint leaves, chopped

• Juice of 1 lemon

• 2 tbsp olive oil

• Salt, to taste

For the garlic yoghurt sauce:

• ¾ cup Bekaa Dairy Attiki Natural Yoghurt

• 1 garlic clove, crushed

• 1 tbsp lemon juice

• Salt & pepper, to taste

To garnish:

• Pomegranate seeds

• Roasted eggplant or other grilled veggies

• Lemon wedges

Method

1. Marinate the Lamb:
   Rub lamb chops with olive oil, garlic, lemon juice, cumin, salt and pepper. Let marinate while preparing the sides.

2. Make the Tabbouleh:
   Place couscous or cracked wheat in a bowl. Cover with boiling water, cover and let steam for 5 mins. Fluff with a fork. Mix in all remaining tabbouleh ingredients.

3. Make the Garlic Yoghurt Sauce:
   In a small bowl, mix Bekaa Attiki Yoghurt with garlic, lemon juice, salt and pepper. Chill until serving.

4. Cook the Lamb:
   Grill lamb cutlets for 3–4 mins per side, or until cooked to your liking.

5. Assemble & Serve:
   Serve grilled lamb with a generous scoop of tabbouleh, roasted veggies, garlic yoghurt sauce and pomegranate seeds.