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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).