Simmer the bulgur wheat in the chicken stock for 15-20 minutes until cooked.
Drain the bulgur wheat, let it cool, and place it in a large bowl.
Soak the chipotle chillies in hot water for five minutes, then add to a food processor.
Toast the fenugreek, cumin, and coriander seeds in a dry pan then add to the processor.
Blend garlic, shallots, fresh chillies, and oil until smooth and stir some into the bulgur wheat.
Mix in pine nuts, pomegranate seeds, herbs, lemon juice, zest, seasoning, and olive oil.
Heat a griddle pan and brush the lamb chops with olive oil using the rosemary bunch.
Griddle the chops for two minutes per side while continuously brushing with rosemary oil.
Serve the lamb chops resting against a mound of tabbouleh on each plate.