Aromatic Grilled Lamb Chops with Chargrilled Broccoli & Bulgar Wheat Salad | Gordon Ramsay

We've got aromatic lean lamb chops with char-grilled broccoli and bulgur wheat salad. To cook the bulgur wheat, just simmer until tender, then drain. To give the broccoli a char-grilled flavor, simply cook with salt in a hot dry pan until smoky and tender. For a quick and easy aromatic dressing, mix together harissa paste with either buttermilk or creme fraiche and add chopped mint. Simple as that. To serve, thoroughly dress your broccoli and bulgur wheat and finish with more fresh mint leaves. Dessert ready and salad's done. Now for the aromatic grilled lamb chops. How much do you love lamb holes? A lot. A lot. On a scale of one to ten? Ten. Okay, these lamb chops are gonna be delicious. First, we're gonna marinate them. I'll start putting the spices in. First one. Coriander. Coriander, good. So, teaspoon of coriander seeds in. A little touch of... What's that? Cumin. Cumin, well done. Cumin in. One of daddy's favorites. Turmeric. Turmeric. A teaspoon of that in there. Now, a little touch of salt and then I want you to start grinding that down while I get the ginger and the garlic. Give that a nice little mix. That looks amazing. After that, get the garlic, lay it flat. And look, it almost purees the garlic so we get a nice paste. Sorry about dirtying your nails. It's okay. I'll just smell of garlic now. Nothing wrong with that. The more you smell of garlic, the less the boys are gonna date you. Sorry. Right, now the ginger... makes it sort of spicy and fruity. Now, get the ginger. And do exactly the same with the ginger. When you grate it like this, it turns into the most amazing ginger puree. Off you go, darling. Come on, Holly, put some muscle into it. Good girl. Nice. See all that there? Get the back of the knife. Now, I'm gonna drizzle some olive oil in there. Okay, and you bring that together as a paste for daddy. There you go. Go on, babe. It's all stuck on. No, it'll come off. Nice. Good girl. Now, that smells incredible. That is a delicious paste. So I'm gonna tip all that marinade on to the lamb. And then I want you to rub it all in to those lamb chops. In we go. Get your hands in there, my girl. Come on, Hols. So, look, you get them in there and you rub all that marinade, the flavour inside these chops. Come on, Holly. Come on. Your jumper's fine. Just smell that. Nice. And the earlier you do this, the better. The turmeric is starting to stain the lamb chops. They're not even cooked yet, yet they smell delicious. What are you like, honestly? Oh, my nails. Oh, my nails. Delicious after marinating from 10 minutes to overnight. But if you can't wait to get your hands on them, you can grill the chops straight away. Gas nice and high. And grilling them is gonna make them slightly healthier. So, lamb on. First one in. We'll slide that in alongside. Is that so you fit more in the pan? That's right. What I want to do is get those really nice grill marks on there. See? Come on. Now we're gonna cook them three sides. One side up, flip it, and then on the back, see this bit here? Yeah. I'm gonna grill it on there as well. Now, if you could get the yogurt out of the fridge, please, darling. Nice. Some fresh mint. I want you to pick the mint, please, and give it a little chop and mix it in with the yogurt. Smells amazing. Doesn't it? So, yogurt in. Chop up the mint, please. Have a look at the color of the lamb. Look at that. Beautiful. How nice. Are they? They smell incredible. Grilling them this way, they cook so much quicker. Okay, it's a lot healthier. Smell those. Mmm, beautiful. Excited? Yes, very. Good. I reckon Megan will like those. I hope so. See what I'm doing? I'm standing the chops up. Yeah. They were not gonna dry out this way. Is that chopped enough? Chopped. Or a bit more? That's fine. And then mix it into the yogurt, please, darling. This isn't too hard, is it, Dad? Not at all, my darling. How would you know when they're done? Nice and pink, three and a half to four minutes each side. Medium, six minutes. Well done. Eight or nine minutes. How would you like your lamb, my darling? Medium rare. Medium rare? That's what I always go for. A lamb cutlet, at its best, would be medium rare. Off with the gas. Okay. Lovely, lovely flavour. Okay, look at that. Wow. I'm in heaven. I'll carry the lamb and the yogurt. If you get the bulgur wheat and the broccoli there, darling. That smells incredible. It really does. Fast and easy to make, packed with goodness and utterly delicious. With a bit of kitchen know-how, you have my ultimate healthy dinner on the table in just 30 minutes. Mum, tell. I'm so excited. I can smell it from a mile away. Oh, really? Oh, can we start serving? Beautiful. Oh, look at the colours. It's kind of luminous. I'll pass it here for you, but after you've eaten all your broccoli. That's a long time away. Nice and healthy. She got her hands dirty for the first time in 13 years. Oh, Holly. It's delicious. Really, really lovely.