Charcoal-Grilled Herb-Marinated Lamb Chops with Buttery Bulgur Pilaf Step-by-step instructions

Before you start

Start by preparing the marinade and coating the lamb chops, then refrigerate for at least 2 hours. While the chops marinate, you can chop the tomatoes, mince the garlic, and grate the onion for the marinade.

Set up your charcoal grill and have all your tools ready: tongs, a basting brush, and a meat thermometer. Cook the bulgur pilaf just before grilling, or make it ahead and reheat. Remember to take the lamb out of the fridge 30 minutes before grilling to take the chill off, but no longer, for food safety.

Instructions

Marinate and Prep

1. 1Prepare the Marinade and Bulgur
   In a large bowl, combine the olive oil, grated onion juice, minced garlic, wild thyme, red pepper flakes, and sea salt. Add the lamb cutlets and turn to coat thoroughly. Cover and refrigerate for at least 2 hours. Meanwhile, in a saucepan, melt 1 tbsp of the butter over medium heat. Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes. Stir in the bulgur and 1 1/2 cups (360 ml) water.
   Look for The marinade should coat the chops evenly; the bulgur is tender and the tomatoes have melted into a saucy base.
   Tip Grate the onion directly over the bowl to catch all the juice. Marinate in the fridge for up to 12 hours for deeper flavor.
2. 2Fire Up the Charcoal Grill
   Prepare a charcoal grill for direct, high heat. When the coals are glowing red and covered with white ash, spread them in an even layer. Place the grill grate over the coals and let it heat for 5 minutes. Brush the grate clean and lightly oil it.
   Look for The coals are red-hot and the grate is smoking hot; hold a hand over it for only 2 seconds.
   Tip Use a chimney starter for even, ash-covered coals. Open the vents fully for maximum heat.

By the end of this phase, the lamb chops are coated in a fragrant marinade and resting in the fridge. The bulgur pilaf is cooked and waiting, the tomatoes have melted into a buttery sauce, and the grill is heating up. The kitchen smells of garlic, thyme, and simmering tomatoes. The chops should be thoroughly coated, and the bulgur should be tender with a slight bite. Check that you have all your grilling tools within reach before you start grilling.

Grill to Perfection

3. 3Grill the Lamb Chops
   Remove the lamb chops from the marinade, letting any excess drip off. Place them on the hot grill and sear for 3 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C). If using a thermometer, insert it sideways into the thickest part without touching bone. During the last minute, add the sivri peppers to the grill and char them, turning occasionally, until blistered and softened. Let it rest for 3 minutes before slicing.
   Look for The chops have deep grill marks and a charred crust; the peppers are blistered and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid moving the chops too soon; let them sear undisturbed for a good crust. For medium, cook 4 minutes per side.
4. 4Rest and Brush with Butter
   Transfer the grilled lamb chops to a cutting board and let them rest for at least 3 minutes. While they rest, melt the remaining 1 tbsp butter. Brush the resting chops with the melted butter and sprinkle with the coarse sea salt flakes.
   Look for The chops are glossy with butter and the salt flakes glisten; the meat is resting and juicy.
   Tip Resting allows the juices to redistribute; don’t skip this step. Brushing with butter adds richness and shine.

The lamb chops are searing over glowing coals, releasing a mouthwatering aroma of charred fat and thyme. The sizzle is loud and satisfying. After 3 minutes per side, the chops have deep grill marks and a charred crust. The peppers are blistering and softening.

The internal temperature should read 145°F (63°C) for medium-rare. The chops are then resting on a cutting board, brushed with butter and sprinkled with salt flakes. The kitchen is filled with the scent of grilled meat and melted butter.

Assemble and Serve

5. 5Fluff the Bulgur Pilaf
   Fluff the cooked bulgur pilaf with a fork. If it seems dry, add a splash of water or a small pat of butter. Keep warm until serving.
   Look for The bulgur is fluffy, each grain separate, and the tomato butter is evenly distributed.
   Tip Let the bulgur sit covered for 5 minutes after cooking to absorb any remaining moisture.
6. 6Assemble and Serve
   Spoon the bulgur pilaf onto a serving platter. Arrange the grilled lamb chops on top of the pilaf. Place the charred sivri peppers alongside. Serve immediately, letting everyone grab a chop by the bone and enjoy.
   Look for The platter is colorful with the red-tinted bulgur, charred peppers, and juicy lamb chops.
   Tip Warm the platter beforehand to keep the dish hot. Serve with extra sea salt flakes at the table.

The bulgur pilaf is fluffy and glistening with butter and tomato. The rested lamb chops are arranged on top, their crusty exterior catching the light. The charred peppers are tucked alongside. The platter is a study in earthy tones: deep red from the tomatoes, golden from the bulgur, and rich brown from the grilled lamb. The first bite reveals a juicy, tender interior with a burst of herb and garlic flavor. The dish is ready to be devoured.

Common mistakes

One common mistake is overcooking the lamb chops, resulting in dry, tough meat. Use a thermometer and pull them off the grill at 145°F (63°C). Another is moving the chops too soon on the grill, which prevents a good sear; let them cook undisturbed for 3 minutes per side.

Skipping the rest step is also a mistake—resting is crucial for juiciness. For the bulgur, using too much water can make it mushy; stick to the 1:1.5 ratio. Also, don’t skip charring the peppers; they add a smoky counterpoint.

How to tell it’s done

The lamb chops are done when the internal temperature reaches 145°F (63°C) for medium-rare, measured with an instant-read thermometer inserted into the thickest part without touching bone. The exterior should be deeply charred and crusty, while the interior is pink and juicy.

Let the chops rest for at least 3 minutes before serving; the temperature will rise a few degrees during rest. The bulgur pilaf is done when the grains are tender and have absorbed the liquid. The peppers are done when blistered and softened.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest