Preheat BBQ to high. Store lamb at room temperature before cooking. Drizzle with oil and season with salt. Cook 3-4 mins each side. Remove from heat and allow to rest loosely covered in foil for 5 mins.
To make the tabbouleh, toss all ingredients to combine well in serving bowl. Drizzle with lemon juice, olive oil and season with salt and pepper to taste.
Serve chops with a good helping of tabbouleh.
Use cous cous as an alternative to bulgar.
Chili can be removed for a milder flavour if you do not want any heat.
Drizzling oil lamb chops with the oil controls the amount on the pan, excess oil can cause flames or flare ups.