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 servings
Ingredients: 2 tsp cumin seeds; 2 clove/s garlic; 1 unwaxed lemon; 2 tbsp olive oil; 1 pack/s 4 welsh lamb loin chops; 0.25 tsp ground allspice; 200 grams fullgreen riced cauliflower; 1 salad onion; 100 grams cherry tomatoes; 100 grams cucumber; 50 grams pomegranate seeds; 25 grams flat leaf parsley

Prep: 15 minsCook: 10 mins

Prep

15 mins

Cook

10 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

This is one of my favourite quick weeknight dinners that feels restaurant quality but comes together in just 25 minutes. Tender Welsh lamb chops get a fragrant coating of toasted cumin and garlic, then I serve them alongside a vibrant cauliflower tabbouleh that's packed with fresh herbs, pomegranate, and crisp vegetables. The cauliflower rice is a brilliant swap for traditional bulgur, making this naturally lighter while keeping all the lovely texture and flavour. Plus, cumin is wonderful for digestion, so you're getting something nourishing along with something truly delicious. Best of all, this comes together with minimal fuss and uses simple ingredients you probably already have at home.

Ella x

Ingredients

Servings:

2 tspcumin seeds
2 clove/sgarlic(crushed)
1unwaxed lemon(zest and 1 tbsp juice)
2 tbspolive oil
1 pack/s4 welsh lamb loin chops
¼ tspground allspice
200 gramsfullgreen riced cauliflower
1salad onion(finely sliced)
100 gramscherry tomatoes(quartered)
100 gramscucumber(finely diced)
50 gramspomegranate seeds
25 gramsflat leaf parsley(leaves finely chopped)

Detail level

Instructions

1
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).
2
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.
3
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.

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