For the pesto, blend the basil leaves, pine nuts, ground almonds and garlic in a food processor until smooth. With the motor running, slowly pour the oil into the food processor until the mixture forms a thick paste.
For the lamb chops, using your hands, rub the oil onto the lamb chops. Heat a griddle pan until hot and fry the lamb chops for 2-3 minutes on each side (for medium) or until cooked to your liking.
For the bulgar salad, mix all of the salad ingredients together in a bowl.
To serve, spoon the salad onto each of 4 serving plate, top with a lamb chop and spoon over the almond pesto.
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