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1
In a medium saucepan, heat 1 tablespoon of the oil.
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2
Add the onion and cook over moderate heat until translucent, about 3 minutes.
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3
Add the bulgur and stir to coat.
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4
Add the stock and bring to a boil.
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5
Reduce the heat, cover and simmer over low heat until the stock is absorbed and the bulgur is tender, about 10 minutes.
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6
Meanwhile, in a blender, combine the lemon juice with the mustard, oregano and roasted garlic and puree until smooth.
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7
With the machine on, slowly pour in 1/2 cup of the olive oil.
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8
Season the vinaigrette with salt and pepper.
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9
In a very large skillet, toast the almonds over moderate heat, stirring frequently, until golden, about 3 minutes.
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10
Transfer to a plate to cool.
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11
In the same skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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12
Season the lamb chops generously with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, about 6 minutes total for medium-rare meat.
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13
Stir 1/3 cup of the vinaigrette into the bulgur.
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14
Add the toasted almonds and season with salt and pepper.
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15
In another bowl, toss the arugula with 3 tablespoons of the vinaigrette.
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16
Spoon the bulgur onto plates and top with the chops.
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17
Mound the arugula alongside and serve, passing the remaining vinaigrette at the table.
