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#The light of dawn wow full

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Remove to a plate and cover loosely with foil to rest for 5 minutes. Lift the lamb chops out of the marinade bowl and cook for 4 minutes on each side. Meanwhile, heat the oil in a large frying pan over a high heat.Drain and plunge into cold water to stop them cooking. While the bulgur wheat is cooking, bring a separate large saucepan of salted water to the boil and blanch the green beans for 3вЂ“4 minutes until just tender.Remove from the heat, drain off any excess liquid and set aside. Simmer, covered, for 10вЂ“15 minutes until most of the water has been absorbed.

In a large saucepan, heat the stock and add the bulgur wheat.

Add the lamb chops and coat well on all sides with the marinade.

In a large bowl, mix together the marinade ingredients along with a liberal sprinkling of salt and pepper.

If you donвЂ™t have any yogurt just leave it out, and if you donвЂ™t have harissa just use a teaspoon of smoked paprika instead.ДЄ handful of flat-leaf parsley, roughly choppedДЄ handful of mint leaves, roughly chopped It does two things вЂ“ packs the lamb with flavour and also tenderizes the meat, so this is definitely a step not to be skipped. Lamb chops or cutlets are such a brilliant quick-fix supper as they only take about 8 minutes to cook and really hit the spot! I love spicing them up with this yogurt marinade.