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Lamb Chop with Zucchini Ragout & Minted Burghul

This recipe gives you the contrast of soft tender lamb chops, with firm burghul interspersed with bursts of fresh mint.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 8 lamb chops
  • 1 tbsp olive oil
  • 8 small zucchinis
  • a punnet of cherry tomatoes
  • 2 cloves garlic
  • 1 onion chopped
  • 1 cup stock
  • 1 cup wine
  • 1 cup water
  • 1 teaspoon paprika
  • 1/2 cup red lentils dry

Method
 

  1. Sprinkle paprika, salt and spread crushed garlic over lamb chops
  2. Cook on a very hot grill with olive oil or a frypan till browned on all sides
  3. Add onion and continue to cook till brown.
  4. Remove chops into a casserole pot
  5. Pour half a cup of the red wine over the onion/ garlic mix on the grill to deglaze
  6. Add onion and wine to the casserole pot
  7. Add chopped zucchini, tomato, stock, wine, water and the lentils
  8. Stir roughly
  9. Cover and cook at 180 degrees for 40 minutes
  10. Place a completely metal strainer or steaming dish over the cooked ragout and fill with 1 cup burghul
  11. Pour some of the pot liquid over and stir (about a cup)
  12. Cover with the casserole lid and return to the oven
  13. The juices which steam up and the liquid will give the burghul the flavour of the stew.
  14. It will be cooked after about 5-10 minutes. It’s nice with a mild chewiness to it
  15. Remove from the oven, and put the cooked burghul into a bowl
  16. Stir in the mint leaves and parsley, squeeze half a lemon over it and serve with chops piled on top!