Sumac and Red Wine Lamb Chops with Bulgur Pilaf and Spring Onion Salad Recipe

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Anything marinated in red wine and chili is probably going to be amazing. When it’s grilled petite cuts of lamb, we’re all in. The bulgur spin on pilaf makes this dish very Eastern Mediterranean. This recipe pairs perfectly with a Tito’s Muscat Grape Crush.

Ingredients

For the Lamb and Marinade

• 8 1½-inch-thick T-bone lamb chops
• ½ cup red wine
• 1 lemon, zested
• 1 Tbsp. sumac chili powder
• 4 cloves garlic, minced
• 1 serrano pepper, finely chopped
• 2 tsp. dried tarragon
• 2 tsp. cumin
• 1 Tbsp. tomato paste
• 2 Tbsp. extra-virgin olive oil
• Salt and fresh-cracked black pepper

For the Pilaf

• 2 cups bulgur wheat, coarse grain
• ¼ cup vermicelli, broken into 1-inch pieces
• 2 Tbsp. salted butter
• 1 Tbsp. extra-virgin olive oil
• 4 cups chicken-bone broth
• Salt and fresh-cracked black pepper

For the Salad

• ½ cup spring onion greens, thinly sliced
• ½ cup curly-leaf parsley, finely chopped
• 1 lemon, zested
• 1 tsp. extra-virgin olive oil
• Salt and fresh-cracked black pepper

Preparation

1. Place the chops in a large plastic zipper bag. In a medium mixing bowl, combine all of the marinade ingredients, then coat the lamb; refrigerate for at least 1 hour. Heat the grill to 400 degrees, with the grate over direct heat. Set out lamb chops at room temperature for approximately 30 minutes before grilling.
2. In a medium Dutch oven, brown the ­butter and olive oil on medium heat; add pasta to brown, then toss in bulgur wheat, and ­season with salt and pepper. Add bone broth, and place the lid on top of the Dutch oven. Reduce heat to a simmer, and cook for approximately 20 minutes, or until the ­bulgur is tender and the broth is soaked in. Remove from heat, and reserve.
3. Combine salad ingredients in a small bowl.
4. Grill lamb chops for approximately 8 ­minutes per side for medium-rare ­doneness. Serve with bulgur pilaf, and top with salad.

Sponsored by Tito’s Handmade Vodka and Big Green Egg.