Lamb Chops with Vinaigrette

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Ingredients

1. 1/2 cup plus 3 tablespoons extra-virgin olive oil
2. 1 small onion, halved and thinly sliced
3. 1 cup medium-grind cracked bulgur wheat
4. 1 1/2 cups chicken stock or low-sodium broth
5. 1/4 cup fresh lemon juice
6. 1 1/2 teaspoons Dijon mustard
7. 1 1/2 teaspoons dried Greek oregano
8. 2 teaspoons roasted garlic paste from a tube (see Note)
9. Kosher salt and freshly ground pepper
10. 1/2 cup slivered almonds
11. 8 lamb loin chops (about 1 3/4 pounds)
12. 4 ounces prewashed baby arugula (5 cups)

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