Charcoal-Grilled Herb-Marinated Lamb Chops with Buttery Bulgur Pilaf Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality lamb chops that are well-trimmed. The marinade is simple, so the meat’s quality shines. If you have time, marinate the chops overnight in the refrigerator; the flavors will deepen.

When grilling, make sure the coals are truly red-hot before you start—this ensures a quick sear that locks in juices. Use tongs to turn the chops, never a fork, to avoid piercing the meat and losing juices.

For the bulgur pilaf, you can add a splash of chicken or vegetable broth instead of water for extra flavor. If you prefer a more pronounced tomato taste, use 3 medium tomatoes or add a tablespoon of tomato paste.

To make the dish spicier, increase the pul biber or serve with additional red pepper flakes on the side. The charred peppers are a wonderful addition; don’t skip them, as they provide a smoky, slightly sweet contrast to the rich lamb.

Variations

• Herb Crust: After grilling, press the hot lamb chops into a mixture of chopped fresh parsley, mint, and lemon zest for a bright, herbaceous crust. Serve with a wedge of lemon.
• Spicy Harissa Glaze: Mix 1 tbsp harissa paste with 2 tbsp melted butter and brush over the chops during the last minute of grilling. This adds a smoky, spicy kick.
• Yogurt Marinade: Replace the olive oil with 1/2 cup plain yogurt and reduce the onion juice to 1 tsp. Marinate for 4 hours for extra tender, tangy chops.
• Vegetable Pilaf: Add 1/2 cup diced carrots and 1/2 cup peas to the bulgur pilaf along with the tomatoes. Cook until the vegetables are tender.

Storage and make-ahead

Fridge

Store leftover lamb chops and bulgur pilaf in separate airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying out.

Freezer

Freeze cooked lamb chops and bulgur pilaf in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat lamb chops in a 350°F (175°C) oven for 5-7 minutes. Reheat bulgur in a saucepan with a splash of water over medium heat, stirring until hot.

Leftover lamb chops and bulgur pilaf can be stored separately in airtight containers in the refrigerator for up to 3 days. To reheat, place the lamb chops in a 350°F (175°C) oven for 5-7 minutes, or until warmed through, and reheat the bulgur in a saucepan with a splash of water. The lamb may lose some of its pinkness on reheating, but it will still be tender. The peppers can be stored with the bulgur.

The lamb chops can be marinated up to 12 hours ahead, making this a great make-ahead meal. The bulgur pilaf can also be cooked a day in advance and reheated gently with a little water or butter.

The marinade itself can be prepared up to 2 days ahead and stored in the refrigerator. If you are planning a gathering, you can grill the lamb chops up to 2 hours ahead and serve them at room temperature, though they are best served warm.

Serving ideas

Serve the lamb chops immediately after resting, while the bulgur is still warm. Arrange the bulgur on a large platter, top with the chops, and place the charred peppers on the side. For a more casual presentation, you can serve each person 3 chops with a generous scoop of bulgur and a pepper. The dish is meant to be eaten with your hands—picking up the chop by the bone is part of the experience.

Pair this with a simple salad of sliced tomatoes and cucumbers dressed with olive oil and lemon, or a dollop of thick yogurt on the side to cool the palate. A glass of Turkish red wine, such as a Boğazkere or Öküzgözü, would complement the rich flavors beautifully.

For a non-alcoholic option, serve with sparkling water with a twist of lemon. The bulgur pilaf is hearty enough to be a meal on its own, so you don’t need much else.

Frequently asked questions

Recipe card

Charcoal-Grilled Herb-Marinated Lamb Chops with Buttery Bulgur Pilaf

Prep 20 minCook 15 minRest 5 minTotal 40 minServes 2

Ingredients

• 6 French-trimmed lamb cutlets
• 2 tbsp olive oil
• 1 tbsp grated onion juice
• 2 cloves garlic, minced
• 1 tsp wild thyme (kekik)
• 1/2 tsp red pepper flakes (pul biber)
• 1 tsp sea salt
• 200 g coarse bulgur
• 2 medium tomatoes, chopped
• 2 tbsp butter, divided
• 4 sivri peppers (or long green peppers)
• 1/2 tsp coarse sea salt flakes

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.