How to make Charred Mutton Tomahawk with Tabbouleh

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
mutton tomahawk with tabbouleh cooked

Ingredients

  • 8 x Mutton Tomahawk chops
  • 150g bulgur wheat
  • 600ml hot chicken or vegetable stock
  • 1 tsp chipotle chilli paste
  • 2 tsp Raz al hanout
  • 1 tsp coriander seeds
  • 1 tsp fenugreek
  • 1 tsp cumin seeds
  • 2 cloves garlic
  • 2 banana shallots
  • 2 tbsp olive oil
  • 100g pine nuts
  • 1 lemon
  • 4 tsp pomegranate seeds
  • Bunch flat leaf parsley
  • Handful picked mint leaves
  • Sea salt & cracked black pepper to taste

If you don't fancy Mutton Tomahawks, then replace these with Lamb Chops for the same great results.

  1. Place the bulgur wheat in a saucepan and cover with the stock. Simmer for 15-20 minutes, until tender
  2. Drain the bulgur wheat, place in a large bowl
  3. Heat a non-stick frying pan and toast fenugreek, cumin and coriander seeds then add them to a food processor. Add the Raz Al Hanout garlic, shallots, chipotle paste and oil to the food processor and blend until smooth. Add a couple of tablespoons of this mix to the bulgur wheat then add the pine nuts, pomegranate, parsley, mint, lemon juice and zest and season with salt, pepper and a little olive oil then mix well & reserve
  4. For the griddled Mutton Tomahawks, brush the remaining spice blend over the meat
  5. Heat a large griddle pan then griddle the chops for 3-4 minutes each side for medium rare, when cooked to your liking leave to rest for a few minutes in a warm place before serving.
  6. Serve with the Tabbouleh salad & fresh labneh (yoghurt)