In a large dish, place 1 tablespoon of lemon juice, 2 tablespoons of oil and 1 teaspoon of cumin; whisk until well combined. Add chops in one layer. Turn several times to coat. Set aside.

Place burghul in a sieve; rinse well under cold water. Drain. Transfer to a bowl. Place lentils in a pan and cover with about 5cm of water. Bring to the boil and simmer for about 12 minutes until tender. Drain liquid, pour the lentils onto the burghul, and mix well. Cover with plastic wrap and let stand 30 minutes.
Preheat a char grill or barbecue.

Meanwhile, heat extra oil in a large frying pan over moderate heat. Add onion and cook, stirring frequently, for about 10 minutes until golden. Pour the onion and oil mixture into the lentil mixture.

Stir in the parsley, green onions, garlic and chilli flakes, plus the extra cumin. Toss well. Season, adding freshly ground sea salt, pepper and extra lemon juice as desired.

Grill lamb chops for 2 minutes on each side. Arrange baby cos leaves on one side of plate, add salad and serve grilled chops on top.