How to make Charred Mutton Tomahawk with Tabbouleh

Name: How to make Charred Mutton Tomahawk with Tabbouleh
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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

15 mins
20 mins
easy
4

Recipe by

Jeff Baker

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

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Method

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

Place the bulgur wheat in a saucepan and cover with the stock. Simmer for 15-20 minutes, until tender
Drain the bulgur wheat, place in a large bowl
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
For the griddled Mutton Tomahawks, brush the remaining spice blend over the meat
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.
Serve with the Tabbouleh salad & fresh labneh (yoghurt)