Place a large pan over medium heat and layer the hay in the bottom.
Add vegetable oil, rosemary, and garlic to the hay.
Place lamb chops on top and season with salt and pepper.
Seal the pan tightly with foil and a lid to trap the smoke.
Cook for 10-15 minutes, turning the lamb halfway through.
Add butter to the pan to glaze the cooked chops.
Cover the drained bulgur wheat with boiling water and let absorb for 10 minutes.
Stir harissa paste into the bulgur wheat.
Mix in almonds, apricots, pistachios, herbs, pomegranate, lemon juice, salt, pepper, and olive oil.
Serve the lamb chops alongside the prepared salad.