For the lamb tandoori 1 boned lamb sleeve 2 onions (peeled) 2 carrots (peeled) 1 pinch fresh thyme (finely chopped) 3 cloves of garlic (grated) Black Pepper (Milled) salt red chili powder For lamb chops 3 lamb chops (Double boned) To marinate lamb chops onion juice 0,044 lb milk red chili powder 1/2 clove of garlic 0,055 lb olive oil Salt Black pepper For the mint bulgur pilaf 0,33 lb bulgur for rice 1 onion (finely chopped) 0,11lb fresh mint (finely chopped) 0,044 lb olive oil 0,022 lb butter Salt Black pepper In a bowl, mix olive oil, garlic, fresh thyme, red chili powder, and black pepper. After thoroughly salting all sides of the lamb arm, rub the spicy olive oil sauce you prepared on it and feed it thoroughly. Then bake in a preheated 428 degree oven for 15 minutes. Then place it in a medium-deep baking dish and place the carrot and onion on it. Finally, add half a liter of water, cover with aluminum foil and bake for 3.5 h...