Hayden Quinn’s Barbecue Lamb Loin Chops With Shaved Fennel Tabbouleh

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Ready in 15 minutes, Hayden Quinns barbecued lamb chops come with a side of fresh Middle Eastern-style fennel tabbouleh. Perfect for summer.

The ingredient of Hayden Quinn S Barbecue Lamb Loin Chops With Shaved Fennel Tabbouleh

• 8 lamb loin chops
• 1 tablespoon cobram estate extra virgin olive oil
• 2 small bulbs fresh fennel finely shaved see note
• 1 4 cup cooked burghul see note
• 1 cup fresh parsley leaves finely chopped
• 1 cup fresh mint leaves finely chopped
• 1 large long fresh green chilli finely diced see note
• juice of 1 lemon
• 60ml 1 4 cup cobram estate robust extra virgin olive oil

The Instruction of hayden quinn s barbecue lamb loin chops with shaved fennel tabbouleh

• preheat the barbecue to high ensure the lamb is at room temperature before cooking rub the chops with the olive oil see note and season well with salt cook for 3 4 minutes each side turning once or until cooked to your liking remove from the heat and allow to rest loosely covered in foil for 5 minutes
• to make the tabbouleh toss the fennel bulgar parsley mint and chilli together in a large serving bowl drizzle with the lemon juice and oil and season with salt and pepper to taste
• serve chops with a good helping of tabbouleh

Nutritions of Hayden Quinn S Barbecue Lamb Loin Chops With Shaved Fennel Tabbouleh

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