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BBQ lamb chops with cauliflower tabouli

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Embrace the smoky flavour of these juicy BBQ lamb chops. Served with a cauliflower tabouli, it’s fresh and big on flavour.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + cooling & 5 mins resting time
BBQ lamb chops with cauliflower tabouli and yoghurt dressing


  • 500g cauliflower, coarsely grated
  • 12 Coles Australian Lamb Loin Chops
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/2 cup (140g) Greek-style yoghurt
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup mint leaves
  • 1/4 cup (60ml) lemon juice
  • 1 cup flat-leaf parsley leaves, extra, coarsely chopped
  • 1 cup mint leaves, extra, coarsely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1 tomato, finely chopped
  • 1/2 small red onion, finely chopped
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cauliflower in a microwave-safe bowl. Microwave on high for 3 mins or until the cauliflower is heated through. Set aside to cool.
  2. Step 2

    Heat a barbecue grill or chargrill on high. Brush the lamb with 1 tbs of the oil. Season. Cook on the grill for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, place the yoghurt, parsley leaves, mint leaves and 1 tbs of the lemon juice in a food processor and process until smooth. Season.
  4. Step 4

    Combine the cauliflower, chopped parsley, chopped mint, cucumber, tomato, onion, and remaining oil and lemon juice in a large bowl. Season.
  5. Step 5

    Divide the lamb and cauliflower tabouli among serving plates and drizzle with the yoghurt dressing. Serve with lemon wedges.