BBQ lamb loin chops with fennel tabbouleh

BBQ lamb loin chops with fennel tabbouleh

Serves: 4  |  Preparation time: 5 mins  |  Cooking time: 10 mins


8x Tasman lamb loin chops
1 tbs olive oil
Sea salt, to taste


2 small bulbs fresh fennel, finely shaved
¼ cup bulgar, cooked as per packet instructions
1 cup parsley, finely chopped
1 cup mint, finely chopped
1 large green chili, finely diced
1 lemon, juiced
¼ cup olive oil
Sea salt and pepper, to taste


  1. Preheat BBQ to high. Store lamb at room temperature before cooking. Drizzle with oil and season with salt. Cook 3-4 mins each side. Remove from heat and allow to rest loosely covered in foil for 5 mins.
  2. To make the tabbouleh, toss all ingredients to combine well in serving bowl. Drizzle with lemon juice, olive oil and season with salt and pepper to taste.
  3. Serve chops with a good helping of tabbouleh.


  1. Use couscous as an alternative to bulgar.
  2. Chilli can be removed for a milder flavour if you do not want any heat.
  3. Drizzling oil lamb chops with the oil controls the amount on the pan, excess oil can cause flames or flare ups.

Recipe kindly provided by Australian Beef & Lamb (MLA)


Results may vary.