Sprinkle paprika, salt and spread crushed garlic over lamb chops

Cook on a very hot grill with olive oil or a frypan till browned on all sides

Add onion and continue to cook till brown.

Remove chops into a casserole pot

Pour half a cup of the red wine over the onion/ garlic mix on the grill to deglaze

Add onion and wine to the casserole pot

Add chopped zucchini, tomato, stock, wine, water and the lentils

Stir roughly

Cover and cook at 180 degrees for 40 minutes

Place a completely metal strainer or steaming dish over the cooked ragout and fill with 1 cup burghul

Pour some of the pot liquid over and stir (about a cup)

Cover with the casserole lid and return to the oven

The juices which steam up and the liquid will give the burghul the flavour of the stew.

It will be cooked after about 5-10 minutes. It’s nice with a mild chewiness to it

Remove from the oven, and put the cooked burghul into a bowl

Stir in the mint leaves and parsley, squeeze half a lemon over it and serve with chops piled on top!