Lamb Chops With Lemony Bulgur

• 12 (2-ounce) French-cut lamb rib chops, trimmed
• 1/4 cup red wine vinegar
• 4 teaspoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh mint
• 1 14-ounce can fat-free, reduced-sodium chicken broth
• 1 cup uncooked bulgur
• 1 large carrot, julienne cut
• 1/2 teaspoon kosher salt
• 1 cup fresh flat-leaf parsley leaves
• 3 tablespoons fresh lemon juice
• Cooking spray
• 2 teaspoons black pepper

1. Place chops in a zip-top bag. Whisk together vinegar, 2 teaspoons oil, and mint. Pour over lamb, seal bag, and rub marinade around. Chill 20 minutes.
2. In a 2-quart saucepan with a lid, bring the broth to a boil. Add bulgur, carrot, and salt, simmer 7 minutes. 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.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb to pan, discarding marinade. Cook 2-3 minutes per side. Sprinkle lamb evenly with pepper.

chops, red wine vinegar, extravirgin olive oil, fresh mint, chicken broth, bulgur, carrot, kosher salt, parsley, lemon juice, cooking spray, black pepper

Taken from www.myrecipes.com/recipe/lamb-chops-with-lemony-bulgur (may not work)