Lamb Chops With Lemony Bulgur

Ingredients

• 2 teaspoons pepper black
• 1 cup bulgur uncooked
• 1 large carrots 
• 14 ounce chicken broth fat-free reduced-sodium canned
• 1 cup flat-leaf parsley leaves fresh
• 1 tablespoon mint leaves fresh chopped
• 0.5 teaspoon kosher salt 
• 2 ounce french-cut lamb rib chops trimmed
• 3 tablespoons juice of lemon fresh
• 4 teaspoons olive oil extra-virgin divided
• 0.3 cup red wine vinegar 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Place chops in a zip-top bag.
2. Whisk together vinegar, 2 teaspoons oil, and mint.
3. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.
4. In a 2-quart saucepan with a lid, bring the broth to a boil.
5. Add bulgur, carrot, and salt, simmer 7 minutes.
6. Remove from heat and let stand, covered, 10 minutes. Chop parsley and mix with lemon juice and remaining oil. Stir the parsley mixture into bulgur, fluff with a fork. Set aside.
7. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
8. Add lamb to pan, discarding marinade. Cook 23 minutes per side.
9. Sprinkle lamb evenly with pepper.