Lamb with Two-Pepper Bulgur

Ingredients

• 2  cups water
• 1  cup bulgur
• 1/2  cup chopped onion
• 4  lamb loin chops, cut 1 inch thick (about 1 pound total)
• 1 1/2  teaspoons lemon-pepper seasoning
• 1  cup small spinach leaves or shredded spinach
• 1  7-ounce jar roasted red sweet peppers, drained and coarsely chopped

Directions

In a medium saucepan combine water, bulgur, and onion. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until most of the liquid is absorbed. Drain. Cover and keep warm.

Meanwhile, trim fat from meat. Sprinkle meat with 1/2 teaspoon of the lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling. (Allow 7 to 11 minutes for medium doneness.)

To serve, stir the remaining 1 teaspoon lemon-pepper seasoning, the spinach, and roasted peppers into bulgur mixture. Divide bulgur mixture among 4 dinner plates. Top with lamb chops.