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Drei gegrillte Lammkoteletts auf warmem Bulgursalat mit Granatapfelkernen und Kräutern, Minz-Chimichurri darübergegossen, daneben ein breites Rotweinglas mit tiefrotem Syrah, Holzkohlegrill im unscharfen Hintergrund

Grilled Lamb Chops with Mint Chimichurri & Bulgur Salad

New Zealand wine meets the first real barbecue day: juicy lamb chops grilled over charcoal, served with a mint chimichurri and a warm bulgur salad with pomegranate and herbs. The Syrah Estate Vineyard from Te Mata in Hawke’s Bay offers dark fruit, lavender, and depth—exactly what lamb grilled over an open fire calls for.
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Prep Time 20 minutes
Cook Time 20 minutes
Curing time 30 minutes
Total Time 1 hour 10 minutes
Course BBQ, Festive meal, Main course
Cuisine Argentine, BBQ, International
Servings 2 people
Calories 680 kcal

Equipment

  • 1 Holzkohlegrill oder Gasgrill (alternativ: Grillpfanne)
  • 1 Grillzange
  • 1 Kleiner Mixer oder Stabmixer für den Chimichurri
  • 1 Mittlerer Topf für den Bulgur
  • 1 Schneidebrett und scharfes Messer
  • 1 Schüssel für den Bulgursalat

Ingredients
  

FOR THE LAMB CHOPS:

  • 6 Lamb chops about 120 g each, pork chops
  • 2 Tablespoon of olive oil
  • 2 garlic cloves crushed
  • 1 teaspoon of cumin ground
  • 1 teaspoon of cilantro ground
  • Salt black pepper

FOR THE MINT CHIMICHURRI:

  • 1 a large bunch of fresh mint about 30 g of leaves
  • 1 a small bunch of flat-leaf parsley about 15 g of leaves
  • 1 garlic clove
  • 1 small red chili pepper pitted
  • 3 tablespoon red wine vinegar
  • 6 tablespoon of good olive oil
  • ½ teaspoon of salt
  • Zest of ½ lemon

FOR THE BULGUR SALAD:

  • 150 g coarse bulgur
  • 300 ml vegetable broth
  • ½ Pomegranate Pits removed
  • 4 spring onions cut into thin rings
  • 1 small cucumber halved and sliced
  • 2 tablespoon of fresh mint coarsely chopped
  • 2 tablespoon of fresh flat-leaf parsley coarsely chopped
  • 2 Tablespoon of olive oil
  • Juice from ½ lemon
  • Salt black pepper

Instructions
 

MARINADE AND PREPARATION:

  • Rub the lamb chops with olive oil, garlic, cumin, cilantro, salt, and pepper. Let them marinate at room temperature for at least 30 minutes, or preferably 2 hours in the refrigerator.
  • Bring the bulgur to a boil in the vegetable broth, reduce the heat, and let it sit for 10–12 minutes until the broth is completely absorbed. Let it cool.

FOR THE MINT CHIMICHURRI:

  • Coarsely chop the mint leaves, parsley, garlic, and chili pepper. Pulse briefly in a blender with red wine vinegar, olive oil, salt, and lemon zest—the chimichurri should remain chunky, not a smooth pesto. Season to taste. Refrigerate.

FOR THE BULGUR SALAD:

  • Combine the cooled bulgur with scallions, cucumber slices, pomegranate seeds, mint, and parsley. Dress with olive oil and lemon juice, and season with salt and pepper to taste. The salad should have a fresh, herb-forward flavor.

FOR THE LAMB CHOPS:

  • Heat the grill to high heat (charcoal: until the coals are white-hot). Grill the lamb chops over direct heat for 3–4 minutes per side—so they’re still pink inside but have a nice crust on the outside. Let it rest for a moment.

SERVE:

  • Divide the bulgur salad between two plates. Place the lamb chops on top. Drizzle generously with the mint chimichurri or serve it on the side. Serve immediately—the Syrah should already be poured.
  • Serve the Te Mata Syrah at 17–18 °C; open the bottle about an hour before drinking.

SIDE DISHES:

  • Warm flatbread or pita from the grill
  • Yogurt with garlic and mint (optional side dish)

Nutrition

Calories: 680kcalCarbohydrates: 42gProtein: 38gFat: 38g
Keyword BBQ Recipe, Bulgur Salad, Gimblett Gravels, Grilled Lamb Chops, Hawke’s Bay, Mint Chimichurri, Syrah, Te Mata, Wine from New Zealand
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