- 3 cups (one 1-pound box) bulgur
- 6 cups boiling water
- 2 15-to 16-ounce cans garbanzo beans (chick-peas), drained, rinsed
- 6 large tomatoes, seeded, chopped
- 3 cups chopped fresh parsley
- 3 bunches green onions, chopped
- 1 1/2 cups fresh lemon juice
- 3/4 cup chopped fresh mint
- 3/4 cup olive oil
- 3 pounds round bone shoulder lamb chops
- Olive oil
- Fresh lemon juice
- 2 large heads romaine lettuce, leaves separated, hearts left intact
- Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl.
- Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper.
- Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb into salad. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.