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Lamb Chops w/ caramelized Plums  over Bulgaur   Salad and Tzaziki

6-ounce lamb loin chops

2 tablespoons canola oil



1 cup non-fat Greek yogurt

2 garlic cloves, minced


Bulgaur salad:

7 Kalamata olives, pitted and thinly sliced

1 sprig of mint, leaves picked and thinly sliced

Zest of 1/2 lemon, juice of 1 ½ lemons

1 ½ heirloom tomatoes, large dice

1 ½ packed cups baby spinach, washed and spun dry

2 cups cooked bulgur

2 tablespoons extra-virgin olive oil

4 ripe plums, halved and pitted

Kosher salt and freshly ground black pepper to taste





Have an oven at 375°F conventional (350° convection.)


Season the lamb generously with salt and pepper.


In a cast-iron skillet on high heat, add the canola oil and sear the lamb on all sides until deeply browned, about 3 minutes per side, including the edges. Place the skillet in the oven for about 12 minutes until cooked rare.


Remove from the oven, transfer the lamb to a plate and allow to rest about 5 minutes.




Carmalized plums:


In the same cast iron skillet, over medium-high heat, add the plums, cut-side down, and sear for 2 minutes until caramelized.






In a medium bowl, combine the yogurt, garlic, olives, mint and lemon zest. Season to taste with salt and pepper and reserve.




Bulgur Salad:


In a large bowl, combine the tomatoes, spinach, bulgur, olive oil, and lemon juice.  Season to taste with salt and pepper.






To serve: Place the bulgur salad in center of a large platter and put caramelized plum halves around the perimeter. Top salad with the lamb. Put dollops of tzatziki on top of the lamb.

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